Description
A quick, one-skillet weeknight dinner featuring eggs poached in a rich, spiced tomato sauce with feta cheese. This Mediterranean-inspired dish is pantry-friendly, takes only 25 minutes to make, and serves as a versatile main course or brunch option.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes (San Marzano recommended)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 large eggs
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh herbs (parsley, cilantro, or dill), chopped
- 1 tablespoon freshly squeezed lemon juice
- Crusty bread for serving
Instructions
- Prep ingredients: Dice the onion and bell pepper, mince the garlic, crumble the feta, and chop the herbs.
- Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper, cooking for 3-4 minutes until softened.
- Add the garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the crushed tomatoes and tomato paste. Season with salt and black pepper. Bring to a gentle simmer, then reduce heat to low.
- Simmer the sauce uncovered for 5-7 minutes until it thickens slightly and darkens in color.
- Make four small wells in the sauce. Crack an egg into each well. Sprinkle crumbled feta over the eggs and around the skillet.
- Cover the skillet and cook for 5-7 minutes, or until egg whites are set and yolks are still slightly jiggly.
- Remove from heat. Sprinkle with fresh herbs and a squeeze of lemon juice.
- Serve immediately with crusty bread for dipping.
Notes
Use a wide skillet to ensure eggs cook evenly in a single layer. Do not skip the tomato paste as it adds depth. Eggs continue to cook off the heat, so remove them when yolks are slightly jiggly. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion with eggs
- Calories: 280
- Sugar: 7
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 3
- Protein: 14
Keywords: shakshuka, feta, eggs, tomato sauce, weeknight dinner, one skillet, vegetarian, breakfast, brunch, easy recipe