Israeli Shakshuka with Feta
A heartier shakshuka variation with creamy feta crumbled into the spiced tomato sauce. Brunch perfection.
Ingredients
- 6 eggs
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp harissa
- 8 oz feta, crumbled
- Olive oil
- Fresh parsley, crusty bread
Instructions
-
1
Heat olive oil in a large skillet. Sauté onion and bell pepper until soft, 7 minutes. Add garlic, cumin, paprika, and harissa.
-
2
Add tomatoes, simmer 10 minutes until thick.
-
3
Crumble feta over the sauce. Make 6 wells with a spoon and crack an egg into each.
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4
Cover and cook 6-8 minutes until whites are set but yolks runny.
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5
Top with parsley and serve immediately with crusty bread.
