Middle-Eastern shakshuka with feta
Prep time: 
Cook time: 
Total time: 
Serves: 3 portions
  • 1 tablespoon olive oil
  • 2 onions, diced (about 100 gram)
  • 2 cloves garlic, finely diced
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • ½ teaspoon cayenne powder
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can diced tomatoes (400 gram)
  • 3 eggs
  • fresh cilantro to garnish
  1. Put the olive oil in a large skillet-type pan over medium to high heat.
  2. Sauté the onion until translucent. Then, add the garlic and sauté for another minute or so. Be careful not to burn the garlic.
  3. Add the dried spices and herbs, diced bell peppers and diced tomatoes. Turn down the heat to low/medium and let the sauce simmer for a few minutes.
  4. Turn down the heat to low and make three wells in the sauce. Break one egg into each well and cover the pan with a large lid.
  5. Let the eggs poach until they have reached your preferred done-ness. I like my eggs with a fairly cooked yolk, so for me this took about 10 minutes. It may take more or less time depending on your preferences.
  6. Garnish with loads of fresh cilantro and serve! Enjoy while warm, but leftovers keep well in the fridge too.
Nutrition Information
Serving size: ⅓ of the recipe Calories: 293 kcal Fat: 16.9 g Saturated fat: 6.6 g Unsaturated fat: 7.3 g Trans fat: 0 g Carbohydrates: 18.2 g Sugar: 12.1 g Fiber: 5.1 g Protein: 16 g
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/shakshuka/