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Shakshuka with Cheese Recipe

North African · Main course · 35 min total

A North African-inspired dish of eggs poached in a spiced tomato and pepper sauce, topped with melted cheese for extra richness. Perfect for breakfast, brunch, or a quick dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley or cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, and cayenne (if using); cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens.
4. Make 4 small wells in the sauce and crack an egg into each well. Cover and cook over medium-low heat for 5-7 minutes, until whites are set but yolks are still runny.
5. Sprinkle feta cheese over the top, cover, and cook for 1-2 minutes until cheese softens.
6. Remove from heat, garnish with parsley or cilantro, and serve immediately with crusty bread.

Tips

• For a spicier version, add a chopped jalapeño with the onion.
• Serve with warm pita or crusty bread for dipping.
• If you prefer firmer yolks, cook covered for an additional 2-3 minutes.

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