One Pot Shakshuka Eggs With Feta
Print Recipe
Quick and easy shakshuka eggs with feta recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. Eggs are gently poached in a spiced Mediterranean tomato sauce.
Course Breakfast, Main Course
Cuisine Mediterranean
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4 People
Calories 194
Author Abeer Rizvi
Add oil in a large nonstick pot or pan over medium-high heat.
Add onions, peppers, garlic, ginger and saute for a few minutes until onion becomes translucent.
Add tomatoes and crush them with a large spoon.
Season with paprika, cumin, coriander, chili powder, salt, pepper and mix until combined.
Cook uncovered until half the liquid is reduced.
Make 5-6 wells and crack the eggs in these holes.
Toss some crumbled feta cheese over the eggs.
Cover and cook until the eggs are set. This takes 5 to 8 minutes and the timing depends on how runny you like your egg yolks.
Garnish with parsley and cilantro.
Serve immediately with pita bread and enjoy.
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.
Calories: 194 kcal | Carbohydrates: 12 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 205 mg | Sodium: 233 mg | Potassium: 464 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2211 IU | Vitamin C: 62 mg | Calcium: 91 mg | Iron: 3 mg