Description
Breakfast Shakshuka with Feta and Fresh Parsley is a vibrant, flavorful dish that transforms your morning routine into a delightful experience. This hearty meal features perfectly poached eggs nestled in a zesty tomato sauce, enriched with creamy feta cheese and fresh parsley. Ideal for brunch or a cozy breakfast, this shakshuka promises to awaken your taste buds and bring warmth to your table.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 bell peppers (red or yellow), chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until softened (about 5 minutes). Add garlic; cook for another minute.
- Stir in crushed tomatoes, cumin, and paprika. Simmer for about 10 minutes.
- Create wells in the sauce and crack an egg into each well. Cover the skillet and poach eggs for 6–8 minutes until yolks are set but runny.
- Sprinkle feta over the top and garnish with fresh parsley before serving.
- Serve warm directly from the skillet with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: North African/Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Customize by adding spinach or swapping feta for goat cheese. For a spicier kick, include chili peppers in the sauce.