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Perfect Shakshuka with Feta and Olives

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A cozy and flavorful breakfast dish featuring eggs poached in a spiced tomato sauce with creamy feta and briny Kalamata olives, perfect for dipping with crusty bread.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 14 oz (400 g) canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 large eggs
  • 4 oz (115 g) feta cheese, crumbled
  • ½ cup (75 g) Kalamata olives, pitted and halved
  • Fresh parsley or cilantro, chopped (for garnish)
  • Crusty bread or pita, for serving

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and slightly golden, about 6-8 minutes.
  3. Stir in the minced garlic, smoked paprika, cumin, and red pepper flakes if using. Cook for about 1 minute until fragrant, being careful not to brown the garlic.
  4. Add the canned diced tomatoes and tomato paste. Break down any large chunks with your spoon. Bring to a simmer, then reduce heat to low and let gently bubble for 10-12 minutes until the sauce thickens slightly.
  5. Season the sauce with salt and freshly ground black pepper to taste.
  6. Stir in the halved Kalamata olives evenly through the sauce.
  7. Make four small wells in the sauce and crack one egg into each well. Cover the skillet with a lid or plate and cook for 6-8 minutes until egg whites are set but yolks remain runny. Cook longer if firmer yolks are preferred.
  8. Scatter the crumbled feta cheese over the top and sprinkle with chopped parsley or cilantro.
  9. Serve immediately with plenty of crusty bread or pita for dipping.

Notes

If the sauce is too watery, remove the eggs once cooked and simmer the sauce uncovered for a few extra minutes. Cover the pan tightly when poaching eggs to cook whites evenly and avoid rubbery texture. Adjust salt carefully as feta and olives add saltiness. Use a heavy-bottomed skillet to prevent scorching.

Nutrition

Keywords: shakshuka, breakfast, eggs, feta, olives, tomato sauce, easy recipe, cozy breakfast, one-pan meal

Find it online: https://tempotaste.com/perfect-shakshuka-with-feta-and-olives-easy-cozy-breakfast-recipe/