Shakshuka with Feta and Parsley

ByMia Harper
Shakshuka with feta and parsley served in a skillet
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Shakshuka with Feta & Parsley is a delightful dish that hails from North Africa and the Middle East, providing a comforting and satisfying meal any time of day. This one-pan wonder is packed with vibrant flavors from spices, vegetables, and eggs, all brought together for a hearty feast. It is not only visually appealing but also offers a rich array of textures and tastes that make each bite a delight. Whether you are preparing brunch for friends or looking for a quick weeknight dinner, this shakshuka is sure to impress.

Recipe Information

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 300
  • Protein: 16g
  • Carbohydrates: 18g
  • Fat: 20g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 600mg

Why Make This Shakshuka with Feta & Parsley

This Shakshuka with Feta & Parsley is not only a delicious meal but also a nutritious one, making it perfect for any health-conscious eater. The combination of tomatoes, peppers, and eggs results in a dish rich in vitamins and minerals, while the feta cheese adds a creamy texture and a delicious zing. The balance of spices enhances the flavors, turning this classic recipe into a mouthwatering experience. Plus, it’s a forgiving recipe— perfect for home cooks of all skill levels!

How to Make Shakshuka with Feta & Parsley

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 oz) diced tomatoes
  • 6 large eggs
  • 1 cup feta cheese, crumbled
  • Fresh parsley, chopped
  • Salt and pepper to taste

Directions:

  • Step 1: Preparation

    Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking until they soften, which usually takes about 5 minutes. The aroma of the onion and pepper will fill your kitchen, setting the stage for a flavorful dish.

  • Step 2: Mixing

    Once the onions and bell peppers are soft, add minced garlic, ground cumin, and paprika to the skillet. Cook for an additional minute, stirring frequently to prevent the garlic from burning. This step will infuse your dish with a wonderful warmth and comforting spice.

  • Step 3: Cooking

    Pour in the can of diced tomatoes, stirring to combine everything nicely. Allow the mixture to simmer for about 10 minutes, letting it thicken slightly. Stir occasionally, enjoying the fragrant steam that wafts up from the pan as it cooks.

  • Step 4: Finishing

    Create small wells in the tomato sauce and carefully crack an egg into each well. Cover the skillet and cook until the eggs are just set to your liking; usually, about 5-7 minutes works perfectly for runny yolks. Sprinkle crumbled feta cheese and chopped parsley over the top, then season with salt and pepper to taste before serving.

How to Serve Shakshuka with Feta & Parsley

Shakshuka is best served hot directly from the skillet. Pair it with crusty bread or warm pita for dipping into the rich, spiced tomato sauce and for scooping up the creamy feta and eggs. Consider serving a simple green salad on the side for a light, refreshing contrast.

How to Store Shakshuka with Feta & Parsley

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on a stovetop over low heat or in the microwave until warmed through. Note that the texture will change slightly upon reheating, especially the eggs, which may firm up.

Expert Tips for Perfect Shakshuka with Feta & Parsley

  • Ensure that your skillet is large enough to accommodate all the ingredients for even cooking.
  • Feel free to adjust the spices according to your preference; adding a pinch of cayenne can give it an extra kick.
  • Using fresh ingredients, particularly ripe tomatoes and high-quality feta, will improve the overall flavor of the dish.
  • If you’re short on time, you can use pre-chopped vegetables or even frozen diced tomatoes.

Delicious Variations

  • Spicy Shakshuka: Add diced jalapeños or a pinch of chili flakes for heat.
  • Vegetarian Delight: Include chopped spinach or kale for extra greens.
  • Meaty Twist: Stir in some cooked ground lamb or sausage before adding the eggs for a heartier meal.

Frequently Asked Questions

  • Can I make Shakshuka in advance?
    Yes, you can prepare the tomato sauce ahead of time and store it in the fridge. When you’re ready to serve, simply heat it, create the wells, and add the eggs.

  • What can I substitute for feta cheese?
    If you don’t like feta, try goat cheese or even a sharp cheddar for a different flavor profile.

  • How do I know when the eggs are done cooking?
    The eggs are done when the whites are set but the yolks are still runny. If you prefer firmer yolks, let them cook for a few more minutes.

  • Can I freeze leftovers?
    While it’s best fresh, you can freeze the sauce without the eggs. Defrost and reheat, then poach fresh eggs right before serving.

  • What kind of bread pairs well with Shakshuka?
    Crusty sourdough or whole-grain pita are ideal for soaking up the sauce and complementing the flavors beautifully.

Conclusion

Shakshuka with Feta & Parsley is not just a meal; it’s an experience. With its hearty ingredients and vibrant flavors, it promises to be a crowd-pleaser and a delightful addition to your culinary repertoire. Whether served for breakfast, lunch, or dinner, you can’t go wrong with this dish. Enjoy making it, savor every bite, and share it with your loved ones—everyone will be asking for seconds!

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Shakshuka with Feta & Parsley

  • Author: mia-harper
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A delightful North African and Middle Eastern dish featuring vibrant flavors from spices, vegetables, and eggs, perfect for any meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 oz) diced tomatoes
  • 6 large eggs
  • 1 cup feta cheese, crumbled
  • Fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking until they soften, about 5 minutes.
  2. Add minced garlic, ground cumin, and paprika to the skillet. Cook for an additional minute, stirring frequently.
  3. Pour in the can of diced tomatoes, stirring to combine. Allow the mixture to simmer for about 10 minutes.
  4. Create small wells in the tomato sauce and crack an egg into each well. Cover and cook until eggs are just set, about 5-7 minutes. Sprinkle with feta cheese and parsley, then season to taste.

Notes

Best served hot with crusty bread or warm pita. Store leftovers in an airtight container in the fridge for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North African, Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 370mg

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