Go Back
shakshuka with feta

Shakshuka with Feta

Carolyn
One pan meals like shakshuka with feta are such mood boosters. It's easy and forgiving to make, delicious to eat and since it's a one skillet meal there is minimal cleanup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 2
Calories 566 kcal

Equipment

  • Oven safe nonstick skillet

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Green Bell Pepper, small diced
  • 2 Celery Ribs, ends cut off and small diced
  • 1 t. Minced Garlic 1 large clove
  • 28 oz Can Diced Tomatoes
  • ½ Cup Vegetable Stock
  • 1 tbsp Buffalo Sauce I used Frank's
  • ½ tbsp Worcestershire Sauce
  • 1 t. Sugar
  • ½ t. Dried Thyme
  • ¾ t. Paprika
  • ½ t. Onion Powder
  • 1 Bay Leaf
  • ¾ t. Kosher Salt
  • Freshly Ground Pepper
  • 3 oz Feta Cheese
  • 4 Eggs
  • 1 Avocado, sliced Optional

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. In an oven safe nonstick skillet heat 1 Tbsp of Extra Virgin Olive Oil on medium high heat. Once hot sweat peppers, celery and garlic until fragrant and translucent about 3 minutes.
  • Add diced tomatoes with juice, vegetable stock, buffalo sauce, Worcestershire Sauce, sugar, thyme, paprika, onion powder, bay leaf, salt and freshly ground pepper. Stir to incorporate all the flavors. Once boiling turn down heat to medium low and let simmer for 12 to 15 minutes until the sauce has thickened.
  • Take pan off the heat. Add feta cheese all over the top and using your spatula make 4 divots in the sauce where you want your eggs to go.
  • Crack an egg into each divot. Salt and pepper each egg. Transfer the skillet to the preheated oven and bake until the whites are set and the yolks are not cooked. This is actually more of a preference thing. I do not like undercooked egg whites so I baked mine for 13 minutes.
  • Carefully use an oven mitt to remove pan from oven. Remember the handle will stay hot for a while. Once cool enough to eat top with avocado and cilantro then enjoy.

Nutrition

Calories: 566kcalCarbohydrates: 36gProtein: 23gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 365mgSodium: 2588mgPotassium: 1641mgFiber: 13gSugar: 17gVitamin A: 1865IUVitamin C: 100mgCalcium: 431mgIron: 7mg
Keyword breakfast
Tried this recipe?Let us know how it was!