Originating from the Ottoman Empire Shakshouka or Shakshuka is an easy baked egg recipe filled with flavor. The word is Arabic for “a mixture”, which is quite fitting for this dish. Although this version of the Shakshuka recipe is more traditional, there are TONS of ways to make this dish. Find a few other Shakshouka recipe ideas here!
My version of Shakshuka uses tomatoes, garlic, cumin, coriander and feta cheese. The dish itself is a great healthy option for breakfast, lunch or dinner. I like to add pita bread alongside mine to mop up all the delicious sauce though! Use this traditional Shakshuka recipe as a starting point, then try your own creative twist on the classic. Don’t forget to share what you made!
Easy Tomato Shakshuka with Feta
Equipment
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Sauce Pan & Lid
Ingredients
- 2 tbsp Olive Oil
- 1 C Yellow Onion Diced
- 3 cloves Garlic Minced
- 1 tbsp Cumin Ground
- 1 tbsp Coriander Ground
- 1 tsp Paprika Smoked
- 1/4 tsp Cayenne
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Tomato Paste
- 1 can Diced Tomatoes Fire Roasted
- 4 each Eggs
- 1/2 C Feta Cheese Crumbled
- 1/4 C Cilantro Chopped
- 2 each Pita Pockets Halved
Instructions
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Heat the olive oil in a large saucepan over medium heat.
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Add the onions and saute until fragrant, about 5 minutes.
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Add the garlic and spices and saute another 2 minutes.
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Mix in the tomatoes and tomato paste, stirring until well combined.
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Simmer until sauce begins to thicken, about 10 minutes.
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Press out 4 holes in the sauce and crack one egg into each.
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Cover the saucepan with a lid and cook until the egg whites are cooked through, but the yolks are still soft – about 10 minutes.
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Remove the saucepan from the heat and garnish with cilantro and feta cheese.
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Serve with pita bread.
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