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.
Heat the olive oil in a large, deep skillet over medium heat.
Add the chopped onion and red bell pepper, sautéing until soft, about 5-7 minutes.
Stir in the minced garlic, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes and add sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
With a spoon, make four small wells in the sauce, then crack an egg into each well.
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks remain runny.
Sprinkle the crumbled feta and chopped olives over the shakshuka, allowing them to warm slightly in the residual heat.
Remove from heat, garnish with fresh parsley, and serve immediately with warm pita bread.
Tell us your preferences and we will create a personalized Mediterranean Shakshuka with Feta and Olives for you