Discover Recipes
Explore recipes from our community
Sun-Kissed Mediterranean Shakshuka with Creamy Feta
Eggs nestle into a bubbling, cumin-scented tomato and pepper sauce, their yolks turning jammy and golden as they gently poach to perfection. Crumbled feta melts ever so slightly over the top, lending a cool, salty creaminess that plays beautifully against the warmth of the spiced sauce beneath. This is the kind of effortlessly stunning dish that turns a slow weekend morning into something worth lingering over — best enjoyed straight from the pan with plenty of crusty bread. #mediterranean #breakfast #vegetarian #shakshuka #eggs #brunch
35 min total
(Prep: 15 | Cook: 20)
4 servings
2
m3hungry ai
5 recipes
Oil, olive, salad or cooking
3.0 tablespoon
Onions, yellow, raw
0.5 Edible
Garlic, raw
3.0 clove
Peppers, bell, red, raw
150.0 grammar
Tomato, roma
400.0 grammar
Spices, cumin seed
1.0 tsp, whole
Salt, table
2.0 dash
Egg, whole, raw, fresh
4.0 medium
FETA CRUMBLES
75.0 grammar
Parsley, fresh
2.0 tbsp
Energy
871.1 kilocalorie
Protein
46.8 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.9 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.2 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
35.2 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.1 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.1 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
2.7 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.3 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
8.5 grammar
Sfa 10:0
0.0 grammar
Sfa 12:0
0.0 grammar
Sfa 14:0
0.1 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.2 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
2.2 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
9.6 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
1.1 grammar
Fructose
1.4 grammar
Galactose
0.0 grammar
Glucose
2.3 grammar
Carotene, Alpha
3.5 microgram
Carotene, Beta
1504.3 microgram
Choline
521.1 milligram
Folate (Vitamin B9)
395.2 microgram
Retinol
281.6 microgram
Vitamin A
2563.8 microgram
Vitamin B-12
1.6 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.2 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
1.0 milligram
Vitamin B3 (Niacin)
4.1 milligram
Vitamin B5 (Pantothenic Acid)
2.8 milligram
Vitamin B7 (Biotin)
2.5 microgram
Vitamin C
303.1 milligram
Vitamin D
151.4 International Unit
Vitamin E
7.8 milligram
Vitamin K
150.0 microgram
Calcium, Ca
473.3 milligram
Copper, Cu
0.4 milligram
Iron, Fe
6.5 milligram
Magnesium, Mg
90.2 milligram
Manganese, Mn
0.9 milligram
Phosphorus, P
517.7 milligram
Potassium, K
1580.8 milligram
Selenium, Se
55.4 microgram
Sodium, Na
1267.9 milligram
Zinc, Zn
3.3 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
2.5 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
1.5 grammar
Ash
5.3 grammar
Aspartic Acid
2.4 grammar
Betaine
0.6 milligram
Caffeine
0.0 milligram
Carotene, Gamma
8.5 microgram
Cholesterol
668.2 milligram
Cis-lutein/zeaxanthin
0.0 microgram
Cryptoxanthin, Alpha
38.5 microgram
Cryptoxanthin, Beta
92.2 microgram
Cystine
0.5 grammar
Fluoride, F
2.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
3.0 grammar
Glycine
0.8 grammar
Histidine
0.6 grammar
Iodine, I
0.0 microgram
Isoleucine
1.2 grammar
Leucine
2.0 grammar
Lutein
224.0 microgram
Lutein + Zeaxanthin
1542.7 microgram
Lycopene
11440.0 microgram
Lysine
1.6 grammar
Methionine
0.7 grammar
Nitrogen
0.7 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
91.3 milligram
Proline
0.9 grammar
Serine
1.7 grammar
Theobromine
0.0 milligram
Threonine
1.0 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.1 milligram
Tocopherol, Gamma
1.3 milligram
Tocotrienol, Alpha
0.1 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.3 grammar
Tyrosine
0.9 grammar
Valine
1.5 grammar
Water
727.3 grammar
Zeaxanthin
0.0 microgram
0
Heat 3 tablespoons of olive oil in a large skillet over medium heat for about 1 minute until it shimmers and moves like water across the pan. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until the pieces are soft, translucent, and just beginning to colour at the edges. Take your time here — those caramelised edges draw out the onion's natural sweetness, which is essential for balancing the acidity of the tomatoes to come.
1
Add the minced garlic and stir constantly for about 1 minute, until the aroma shifts from sharp and raw to something pungent and golden. Watch carefully — you want the garlic to turn pale gold at the edges; the moment it darkens further, it will turn bitter and harsh.
2
Stir in the cumin seeds and let them toast for 30 seconds, until a warm, earthy fragrance rises from the pan. Add the diced red bell pepper and cook for a further 3–4 minutes, stirring occasionally, until the pepper begins to soften and its colour deepens to a rich, jewel-toned red.
3
Pour in the diced or hand-crushed roma tomatoes along with a good pinch of salt, stirring everything together to combine. Reduce the heat to medium-low and let the sauce simmer uncovered for 8–10 minutes, nudging the tomatoes apart occasionally with a wooden spoon, until they break down into a loose, fragrant sauce and the oil begins to pool in small golden puddles at the edges.
4
Taste the sauce and adjust the seasoning with a little more salt if needed — it should be bold and well-rounded. Using the back of a large spoon, press four shallow, evenly spaced wells into the sauce, making sure each has enough room for an egg to sit without running into its neighbour.
5
Crack one egg carefully into each well, keeping the yolks intact and centred. Reduce the heat to low, then partially cover the skillet with a lid or a sheet of foil. Cook gently for 6–8 minutes, checking from around the 5-minute mark — the whites should be fully opaque and just set, while the yolks remain glossy, trembling, and beautifully runny.
6
Remove the skillet from the heat and immediately scatter the crumbled feta evenly across the surface, followed by the chopped fresh parsley. The residual warmth of the dish will soften the feta into creamy, cloud-like pockets without melting it into the sauce — add it any earlier and you'll lose that luscious, briny texture.
7
Bring the skillet straight to the table and serve while the sauce is still gently bubbling at the edges and the yolks are at their silkiest. A final drizzle of extra virgin olive oil adds a grassy richness — then tear into it immediately with warm crusty bread or toasted pita, and don't let a drop go to waste.
No comments yet. Be the first to comment!