Shakshuka with Feta

(Yields: 4-6 servings; roughly 278 kcal, 20.7g fat, 11.3g carb, and 13.4 g pro per serving)


  • 3 tbsp olive oil
  • 1 large onion, halved and sliced
  • 1 large red bell pepper, seeded and sliced
  • 4 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne
  • 1 cup spinach
  • 1 (28-ounce) can whole plum tomatoes with their juices, roughly chopped
  • 3/4 tsp salt, plus more if needed
  • 1/4 tsp black pepper, plus more if needed
  • 5 oz feta
  • 6 large eggs
  • Cilantro, chopped for serving


  1. Heat oven to 375 degrees F. Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook until soft, about 15-20 min. Add garlic and cook until soft, 1-2 min. Stir in cumin, paprika, and cayenne, cook about 1-2 min. Pour in tomatoes and spinach and season with salt and pepper. Simmer until tomatoes have thickened, about 10 min. Taste and add more salt and pepper if needed. Stir in feta.
  2. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper, if desired. Transfer skillet to oven and bake until eggs are just set, about 5 to 10 min. Sprinkle with cilantro.
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