Easy Shakshuka with Feta and Fresh Coriander

This shakshuka recipe is rich, vibrant, and full of comforting Mediterranean flavor.
Poached eggs sit gently in a spiced tomato and pepper sauce, finished with creamy feta and fresh coriander.
Perfect for a cozy brunch, light lunch, or simple dinner served with warm bread.

🛒 Ingredients

👩‍🍳 Instructions

• 2 tbsp olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Pinch of chili flakes (optional)

• 1 can (400 g) crushed tomatoes

• Salt and black pepper, to taste

• 4–6 large eggs

• 80 g feta cheese, crumbled (optional)

• Fresh coriander, chopped

• Warm crusty bread or pita, for serving

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

2. Add onion and red bell pepper and cook until soft and fragrant.

3. Stir in garlic, cumin, paprika, and chili flakes and cook briefly.

4. Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer until slightly thickened.

5. Create small wells in the sauce and crack the eggs into each well.

6. Cover the skillet and cook until the egg whites are set and the yolks reach your preferred doneness.

7. Sprinkle feta cheese and fresh coriander over the top.

8. Serve immediately with warm bread or pita.

✨ Quick Tips

• Use high-quality tomatoes for the best flavor.

• Keep the heat gentle to avoid overcooking the eggs.

• Add extra chili for a spicier version.

• Serve straight from the pan for an authentic feel.

Enjoy✨