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Easy Creamy Shakshuka with Feta and Fresh Herbs

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A quick and comforting shakshuka recipe featuring a creamy, tangy tomato sauce with poached eggs, crumbled feta, and fresh herbs. Perfect for a satisfying brunch with minimal fuss.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 finely chopped onion
  • 1 cup diced bell peppers (red or yellow)
  • 2 cloves garlic, minced
  • 28 oz (800 g) canned crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • 4 large eggs, room temperature
  • 4 oz (115 g) crumbled feta cheese
  • Handful of chopped fresh parsley
  • Handful of chopped fresh cilantro
  • A few fresh basil leaves (optional)
  • 1/4 cup (60 ml) heavy cream or Greek yogurt

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking, about 5 minutes.
  2. Add the chopped onion and diced bell peppers. Cook, stirring often, until softened and starting to brown, about 7-8 minutes.
  3. Stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add tomato paste and cook for 1 minute to deepen flavor. Then stir in canned crushed tomatoes and bring to a gentle simmer.
  5. Reduce heat to low and let the sauce simmer gently for 10-12 minutes without a lid until slightly thickened.
  6. Stir in heavy cream or Greek yogurt. Season with salt and pepper to taste. The sauce should have a velvety, slightly pink hue.
  7. Make four small wells in the sauce and gently crack one egg into each well.
  8. Cover the pan with a lid and cook on low heat for 6-8 minutes until egg whites are set but yolks remain runny, or longer for firmer yolks.
  9. Remove the lid and sprinkle crumbled feta cheese evenly over the top, followed by chopped parsley, cilantro, and basil leaves.
  10. Serve immediately with warm pita, crusty bread, or a fresh cucumber dill salad.

Notes

If sauce thickens too much, add a splash of water or broth. Crack eggs into a small bowl before adding to sauce to avoid shell bits. Keep heat low when poaching eggs to avoid tough whites. Add fresh herbs just before serving for best flavor. For dairy-free, substitute coconut cream for heavy cream and omit feta or use dairy-free cheese.

Nutrition

Keywords: shakshuka, creamy shakshuka, feta, fresh herbs, brunch recipe, easy shakshuka, tomato sauce, poached eggs, healthy brunch

Find it online: https://bitematrix.com/easy-creamy-shakshuka-with-feta-and-fresh-herbs-recipe-for-perfect-brunch/