North African Feta Shakshuka with Eggs & Feta

This delicious and attractive North African Shakshuka Recipe is just bursting with spicy flavor.

Course Eggs

Cuisine North African

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1183kcal

Author Michelle Ordever

1 Tbsp olive oil
1 medium onion diced
1 red bell pepper diced
1 red chili pepper seeded and minced (if you want it extra spicy leave in the seeds)
Sea salt and black pepper to taste
3 garlic cloves minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 14-oz/400g can diced tomatoes
1 cup tomato passata
4 large eggs
4 oz 100g) feta cheese, crumbled
½ cup fresh parsley minced
Hot fresh bread for serving

Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook for 3-4 minutes, stirring occasionally until the onion becomes soft and translucent.
Add the garlic, cumin, coriander, and paprika. Continue cooking for 1-2 minutes until the garlic and the spices become fragrant.
Add diced tomatoes and tomato passata. Increase heat to medium-high. Simmer the sauce for 5-6 minutes until slightly thickened.
Using a wooden spoon, make 4 indentations in the sauce and crack one egg into each well.
Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy!