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Flavorful Turkish Shakshuka Recipe Easy Spiced Tomato Sauce with Feta

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A comforting and vibrant Turkish shakshuka featuring eggs poached in a spiced tomato sauce with crumbled feta cheese, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced (optional)
  • 28 oz (800 g) canned whole peeled tomatoes, crushed by hand or with a spoon
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 large eggs
  • ½ cup (120 g) feta cheese, crumbled
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking, about 1-2 minutes.
  2. Add finely chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
  3. Stir in minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon coriander, and red pepper flakes if using. Cook for 1 minute until fragrant.
  4. Add 2 tablespoons tomato paste and stir well, cooking for another 2 minutes to deepen the sauce flavor.
  5. Pour in crushed canned tomatoes and stir to combine. Season with salt and black pepper to taste.
  6. Reduce heat to low and simmer uncovered for 10-15 minutes until the sauce thickens slightly.
  7. Make four small wells in the sauce using the back of a spoon. Crack one egg into each well carefully.
  8. Cover the skillet with a lid and cook on low heat for 6-8 minutes until egg whites are set but yolks remain slightly runny. Cook longer if firmer yolks are desired.
  9. Sprinkle crumbled feta cheese over the sauce and eggs, then scatter chopped parsley or cilantro on top.
  10. Serve warm with crusty bread, pita, or flatbreads for dipping.

Notes

If sauce is too watery after simmering, increase heat briefly to reduce but watch carefully to avoid burning. Use fresh eggs for best texture. For dairy-free, omit feta or substitute with toasted pine nuts. Can bake shakshuka at 375°F (190°C) for 12-15 minutes after adding eggs for a different texture. Leftover sauce can be stored and reused; eggs are best fresh.

Nutrition

Keywords: shakshuka, Turkish shakshuka, spiced tomato sauce, feta, eggs, easy dinner, brunch recipe, Mediterranean, healthy, gluten-free

Find it online: https://blairrecipes.com/flavorful-turkish-shakshuka-recipe-easy-spiced-tomato-sauce-with-feta/