Breakfast Shakshuka with Feta and Fresh Parsley
Breakfast Shakshuka with Feta and Fresh Parsley is a vibrant and flavorful dish that elevates your morning routine. This North African-inspired recipe features perfectly poached eggs nestled in a rich, spiced tomato sauce, complemented by creamy feta cheese and fresh parsley. Ideal for sharing with family or friends, this easy-to-make shakshuka is not just visually stunning; it’s also adaptable to your taste preferences. Serve it with crusty bread for a hearty breakfast experience that will impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Sautéing
- Cuisine: North African
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes in juice
- 4 large eggs
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sauté the chopped onion and bell pepper until soft (about 5 minutes).
- Add minced garlic and sauté for an additional minute until fragrant.
- Stir in diced tomatoes along with their juices and season with salt, pepper, cumin, paprika, and chili powder. Simmer for about 8 minutes.
- Create wells in the sauce and crack the eggs into them. Sprinkle feta on top.
- Cover the skillet and cook on low heat until egg whites are set but yolks remain runny (about 5 minutes).
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg