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smoky shakshuka

Smoky Shakshuka with Feta

Eggs poached in a smoky cumin and garlic tomato sauce with feta. One pan, 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

The 5 ingredients
  • 6 large pasture-raised eggs
  • 1 can (28 oz) crushed tomatoes
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1/3 cup feta cheese crumbled from a block
Pantry
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 5 to 6 minutes until soft and golden.
  2. Add the garlic, cumin, smoked paprika and red pepper flakes and stir for 1 minute until fragrant.
  3. Pour in the tomatoes with the rest of the salt and the pepper. Simmer 8 to 10 minutes, stirring now and then, until thick.
  4. Make 6 small wells with a spoon and crack an egg into each. Cover and cook on low for 5 to 8 minutes until the whites are set and the yolks are still soft.
  5. Crumble the feta over the top and serve straight from the pan.

Notes

The five main ingredients: eggs, canned tomatoes, onion, garlic and feta. Oil, salt and spices are pantry staples.