Classic Skillet Shakshuka with Feta and Herbs

Prep time: 10 min | Cook time: 20 min | Servings: 2

Recreate that vibrant Mediterranean brunch at home. This recipe uses high-quality jarred tomatoes and tangy feta to achieve a rich, restaurant-level depth of flavor that is perfect for dipping crusty bread.

Ingredients

Main Component

• 15 ml (1 tbsp) Extra virgin olive oil

• 1/2 Medium onion, finely diced

• 1 Red bell pepper, thinly sliced

• 2 cloves Garlic, minced

• 5 g (1 tsp) Smoked paprika

• 2 g (1/2 tsp) Cumin

• 1 pinch Red pepper flakes

• 700 g (24 oz) High-quality jarred or canned whole peeled tomatoes, crushed by hand

• 4 Large eggs

The "Secret" Flavors

• 60 g (2 oz) Feta cheese, crumbled

• 5 g (1 tbsp) Fresh parsley or cilantro, chopped

• 2 g (1/2 tsp) Dried oregano

Instructions

1. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat.

2. Saute diced onion and sliced bell pepper until softened, about 8 minutes.

3. Stir in minced garlic, 5 g paprika, 2 g cumin, and red pepper flakes; cook for 1 minute.

4. Add 700 g (24 oz) crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.

5. Use a spoon to make four small wells in the tomato mixture.

6. Gently crack one egg into each well.

7. Reduce heat to low, cover, and cook for 5–8 minutes until egg whites are set but yolks remain runny.

8. Remove from heat and sprinkle with 60 g (2 oz) crumbled feta and dried oregano.

9. Garnish with 5 g fresh herbs and serve immediately from the pan.