Classic Shakshuka with Feta – a quick 30-minute dish with poached eggs in a spiced tomato-pepper sauce topped with creamy feta.

Scale

2 tbsp olive oil

1 large onion, diced

2 bell peppers, sliced

4 cloves garlic, minced

6 medium tomatoes (or 1 can crushed tomatoes)

1 tsp cumin

1 tsp smoked paprika

1/4 tsp chili flakes

4–6 eggs

1/2 cup feta cheese, crumbled

Fresh parsley or cilantro for garnish

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion and peppers until softened.

3. Add garlic and spices, cook until fragrant.

4. Stir in tomatoes and simmer 10–12 minutes until thickened.

5. Make small wells in the sauce and crack eggs in.

6. Cover and cook until eggs are set to desired doneness.

7. Sprinkle with feta and fresh herbs before serving.

Serve with warm pita or sourdough bread.

For spicier shakshuka, add harissa or extra chili flakes.

Store leftovers in the fridge for up to 3 days.

Keywords: Classic Shakshuka with Feta, shakshuka recipe, healthy breakfast, 30-minute meal