Sunny Summer Shakshuka with Charred Peppers & Feta
25 min · Easy
#high-protein#middle-eastern#quick#summer#vegetarian
Lazy weekend mornings deserve a pan you can share. Eggs poached in a smoky, sun-ripe pepper and tomato sauce, blistered at the edges and scattered with salty feta and parsley. Tear off some crusty bread, drag it through a runny yolk, and let breakfast turn into a slow, sunlit affair.
Ingredientsfor 4 portions
- 8 large egg Large Eggs
- 8 medium Plum Tomatoes, chopped
- 2 medium Red Bell Pepper, sliced into strips
- 1 medium Yellow Onion, diced
- 3 clove Garlic, minced
- 112 g Feta Cheese, crumbled
- 2 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 0.3 cup Parsley, chopped
Steps
- Prep first: dice the onion, slice the bell peppers into strips, mince the garlic, and roughly chop the tomatoes — shakshuka comes together quickly once the pan is hot.
- Warm the olive oil in a large skillet over medium heat and sauté the onion and peppers for 6–8 minutes, until softened and starting to char at the edges.
- Stir in the garlic, cumin, and smoked paprika and cook for about 1 minute, until fragrant — toasting the spices deepens their warmth.
- Add the chopped tomatoes, season with salt and pepper, and simmer for 12–15 minutes, stirring now and then, until the sauce thickens and turns jammy.
- Make wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook for 6–8 minutes, until the whites are set but the yolks still wobble.
- Scatter over the crumbled feta and fresh parsley, finish with a final dusting of smoked paprika, and serve straight from the pan with crusty bread.
