Shakshuka is a super fresh tasting popular Mediterranean dish comprised of simmered chopped tomatoes with spices, peppers, and onions topped with baked runny eggs, feta, and fresh cilantro. Perfect for brunch, breakfast, or any occasion.
- 4–6 eggs
- 28 ounce can whole peeled tomatoes, roughly chopped
- 1/2 medium yellow onion, diced
- 1 green bell pepper, cored and diced
- 1/4 cup crumbled feta cheese
- 2–3 garlic cloves, minced
- 1/4 cup fresh chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon sriracha (or more to taste)
- salt and pepper, to taste
- Sliced French bread for serving
- Preheat oven to 375 °F.
- Bring oil to medium heat in a 10-inch cast iron skillet. Add pepper and onion and cook under very tender, about 5-7 minutes. Add garlic and spices, cook for 1 minute. Add chopped tomatoes with juices. Let simmer for about 10 minutes until thickened.
- Create small wells for the eggs using the back of a spoon. Gently crack the eggs into the wells, keeping the yolks intact.
- Bake for 5-7 minutes until egg whites are set and yolks are still runny. Top with cilantro and feta and serve with toasted french bread.
- Serving Size: 1 (without bread)
- Calories: 215
- Sugar: 8.1g
- Sodium: 711mg
- Fat: 13.7g
- Saturated Fat: 3.8g
- Carbohydrates: 14.5g
- Fiber: 2.8g
- Protein: 9.4g
- Cholesterol: 172mg
Keywords: shakshuka with feta cheese