Easy One-Pan Shakshuka with Feta

5 from 5 votes

This Easy One-Pan Shakshuka with Feta is the ultimate Mediterranean-inspired brunch that’s ready in just 20 minutes. Featuring perfectly poached eggs nestled in a rich, smoky tomato and pepper sauce, it’s topped with salty crumbled feta and fresh herbs for a burst of flavour.

Course Breakfast, Brunch

Cuisine Mediterranean, Middle Eastern, North African

Keyword 20-minute meals, Easy Shakshuka recipe, Mediterranean breakfast, One-pan brunch, poached eggs, red bell pepper, Shakshuka with Feta, sweet paprika

Prep Time 10

Cook Time 15

Total Time 22

Servings people

Calories 170kcal

Author Marie Breton

Equipment

1 skillet or large pan

Ingredients

400 g diced tomato can or crushed tomato can
1 red bell pepper
1 onion
3 garlic cloves
4 eggs up to 6 eggs
2 tbsp olive oil
2 tsp sweet paprika
1 tsp cumin powder
½ tsp cayenne pepper , harissa or hot sauce
salt and pepper

Toppings

feta cheese
parsley
cilantro or mint

Metric - US Customary

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, along with a pinch of salt. Sauté until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for about one minute until fragrant. Add the spices (cumin, paprika, cayenne) and stir for another minute.
Pour in the canned diced tomatoes. Stir everything together and let the sauce simmer for 2–3 minutes to allow the flavours to meld and the sauce to thicken slightly.
Using the back of a spoon, create small wells in the sauce. Carefully crack an egg into each well.
Place a lid on the skillet to trap the steam.
-For perfectly poached eggs with runny yolks, cook for 5–6 minutes.
-If you prefer your eggs cooked through, leave the lid on for 9–10 minutes.
Remove from the heat, sprinkle generously with crumbled feta and fresh herbs, and serve immediately with pita or crusty bread.

Video

Notes

Customize the Spice: If you like a bit of a kick, don’t be shy! Feel free to drizzle your favourite hot sauce on top just before serving to add some extra heat.
Scaling Up: This recipe is very flexible. I used 4 eggs for this version, but if you’re feeding a hungrier crowd, you can easily fit 6 eggs into the sauce.

Nutrition