One Pot Shakshuka Eggs With Feta
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.
Servings: 4 People
Calories: 194kcal
Ingredients
- 2 tablespoon Oil
- 1 cup Onion Finely chopped
- 1 cup Bell peppers Any color of your choice, Finely chopped
- 3 Garlic cloves Finely minced
- 1 teaspoon Ginger Freshly grated
- 1 can Whole peeled tomatoes 28 oz. can
- 2 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Chili powder
- Salt To taste
- Pepper To taste
- 5-6 Eggs Large
- 1-2 tablespoon Crumbled feta cheese I didn't add a lot since some family members are not too fond of it.
- 1 tablespoon Parsley Finely chopped, For topping
- 1 tablespoon Cilantro Finely chopped, For topping, Can be replaced with mint leaves
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 194kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 233mg | Potassium: 464mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2211IU | Vitamin C: 62mg | Calcium: 91mg | Iron: 3mg