Description
Mediterranean-style eggs gently cooked in a smoky tomato pepper sauce then topped with feta and fresh herbs. Easy, one-skillet, and ready in 30 minutes.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small yellow onion (diced)
- 1 bell pepper, seeds/ribs removed (diced)
- 1/4 tsp fine sea salt
- 3–4 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh parsley (+ more for serving)
- 4–6 eggs
- Salt & freshly cracked black pepper (to taste)
- 1/3 cup feta crumbles
- Baguette or pita bread (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and salt. Cook for 5 minutes until softened.
- Add garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Pour in crushed tomatoes and parsley. Stir to combine, bring to a simmer, then reduce heat to low. Cook for 5 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
- Use the back of a spoon to make wells in the sauce. Crack eggs directly into each well, leaving some room between each. Season eggs lightly with salt and pepper.
- Cover skillet with lid and cook over low heat for 3–5 minutes, or until egg whites are set and yolks are cooked to your liking.
- Remove from heat. Top with feta crumbles and fresh parsley. Serve immediately with warm pita or crusty baguette.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 186 mg
Keywords: Greek Shakshuka, Mediterranean eggs, one-skillet recipe