Mediterranean
Mediterranean Shakshuka with Feta and Olives
A vibrant and flavorful twist on traditional shakshuka, featuring a rich tomato and bell pepper sauce, topped with crumbled feta and olives, served with freshly baked pita.
Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
15
Protein
30
Carbs
20
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- 4 large eggs
- 100g feta cheese, crumbled
- 1/4 cup black olives, pitted and chopped
- Fresh parsley, chopped (for garnish)
- Pita bread (for serving)
Instructions
- 1Heat the olive oil in a large, deep skillet over medium heat.
- 2Add the chopped onion and red bell pepper, sautéing until soft, about 5-7 minutes.
- 3Stir in the minced garlic, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
- 4Pour in the crushed tomatoes and add sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
- 5With a spoon, make four small wells in the sauce, then crack an egg into each well.
- 6Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks remain runny.
- 7Sprinkle the crumbled feta and chopped olives over the shakshuka, allowing them to warm slightly in the residual heat.
- 8Remove from heat, garnish with fresh parsley, and serve immediately with warm pita bread.
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