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Mediterranean Shakshuka with Feta and Fresh Herbs
A soul-warming celebration of sun-drenched Mediterranean flavours, this shakshuka brings together silky eggs nestled in a rustic tomato and pepper sauce fragrant with cumin and smoky paprika. Crumbled feta melts into the sauce at the edges while fresh parsley and mint add a bright, cooling lift. Perfect for a leisurely weekend morning when breakfast deserves to be an occasion. #mediterranean #breakfast #shakshuka #eggs #vegetarian #healthy
35
min total
(Prep:
15
| Cook: 20)
4
servings
2
m3hungry ai
5 recipes
Olive oil
45.0 gram
Onions, white, raw
100.0 gram
Garlic, raw
8.0 gram
Red pepper, cooked, as ingredient
150.0 gram
Spices, cumin seed
5.0 gram
Spices, paprika
2.5 gram
Tomatoes, canned, red, ripe, diced
400.0 gram
Salt, table
2.5 gram
Spices, pepper, black
1.0 gram
Eggs, Grade A, Large, egg whole
240.0 gram
Cheese, feta, whole milk, crumbled
100.0 gram
Parsley, fresh
10.0 gram
Mint julep
5.0 gram
Nutrition Facts
Energy
1242.9 kilocalorie
Protein
57.3 gram
Mufa 14:1
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.5 gram
Mufa 17:1
0.0 gram
Mufa 20:1
0.1 gram
Mufa 22:1
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
30.9 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Linoleic Acid (Omega-6)
3.9 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3 N-6
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
16.6 gram
Sfa 10:0
0.5 gram
Sfa 12:0
0.5 gram
Sfa 13:0
0.0 gram
Sfa 14:0
1.9 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.4 gram
Sfa 6:0
0.3 gram
Sfa 8:0
0.0 gram
Stearic Acid (C18:0)
4.9 gram
Trans Fat
0.0 gram
Dietary Fiber
5.3 gram
Starch
0.0 gram
Lactose
0.6 gram
Maltose
0.0 gram
Sucrose
0.6 gram
Fructose
8.7 gram
Galactose
0.5 gram
Glucose
9.8 gram
Carotene, Alpha
45.0 microgram
Carotene, Beta
3691.6 microgram
Choline
1623.1 milligram
Folate (Vitamin B9)
415.9 microgram
Retinol
576.6 microgram
Vitamin A
2922.3 microgram
Vitamin B-12
2.4 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.8 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
1.7 milligram
Vitamin B3 (Niacin)
2.5 milligram
Vitamin B5 (Pantothenic Acid)
0.2 milligram
Vitamin B7 (Biotin)
0.5 microgram
Vitamin C
211.2 milligram
Vitamin D
248.0 microgram
Vitamin E
12.9 milligram
Vitamin K
193.7 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
722.2 milligram
Copper, Cu
0.5 milligram
Iron, Fe
12.0 milligram
Magnesium, Mg
143.0 milligram
Manganese, Mn
0.9 milligram
Phosphorus, P
966.7 milligram
Potassium, K
1946.2 milligram
Selenium, Se
76.3 microgram
Sodium, Na
2830.0 milligram
Zinc, Zn
6.8 milligram
25-hydroxycholecalciferol
1.3 microgram
ALA (Alpha-Linolenic Acid, Omega-3)
3.3 gram
Alcohol, Ethyl
1.2 gram
Amino Acids
0.0 gram
Arginine
2.0 gram
Ash
12.2 gram
Aspartic Acid
3.2 gram
Betaine
1.0 milligram
Caffeine
0.0 milligram
Cholesterol
1043.9 milligram
Cis-beta-carotene
0.0 microgram
Cis-lutein/zeaxanthin
136.8 microgram
Cis-lycopene
0.0 microgram
Cryptoxanthin, Alpha
31.2 microgram
Cryptoxanthin, Beta
937.7 microgram
Cysteine
0.9 gram
Cystine
0.0 gram
Fluoride, F
0.4 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.1 gram
Glycine
1.0 gram
Histidine
0.7 gram
Hydroxyproline
0.0 gram
Iodine, I
166.2 microgram
Isoleucine
1.5 gram
Leucine
2.6 gram
Lipids
0.0 gram
Lutein
552.0 microgram
Lutein + Zeaxanthin
1134.7 microgram
Lycopene
0.2 microgram
Lysine
2.1 gram
Methionine
1.0 gram
Nitrogen
8.6 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
9.2 milligram
Proline
1.4 gram
Proximates
0.0 gram
Serine
2.3 gram
Theobromine
0.0 milligram
Threonine
1.5 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.2 milligram
Tocotrienol, Alpha
0.1 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Trans-beta-carotene
0.0 microgram
Trans-lycopene
0.0 microgram
Tryptophan
0.4 gram
Tyrosine
1.3 gram
Valine
1.8 gram
Water
858.3 gram
Zeaxanthin
549.6 microgram
0
Heat 3 tablespoons of olive oil in a large, deep skillet over medium heat. Once the oil shimmers and releases its grassy fragrance, add the diced white onion and cook for 4–5 minutes, stirring occasionally, until softened and turning translucent with the faintest golden colour at the edges.
1
Add the minced garlic and cook for 1 minute, stirring constantly, until deeply fragrant but not browned, then fold in the cooked red pepper pieces and cook for a further 2 minutes until the vegetables are tender and beginning to meld together.
2
Scatter in 1 teaspoon of ground cumin and ½ teaspoon of paprika, stirring constantly for 30 seconds to bloom the spices in the hot oil until they smell toasty and warm — this brief step is what builds the sauce's depth.
3
Pour in the 400g of canned diced tomatoes with all their juice and bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly, reduces by about a quarter, and the sharp raw tomato note mellows into something rich and sweet.
4
Season the sauce with ½ teaspoon of sea salt and a pinch of freshly cracked black pepper, then taste and adjust — the sauce should be boldly flavoured and glossy, not watery, before the eggs go in.
5
Using the back of a spoon, press 4 shallow wells into the simmering sauce. Crack one egg carefully into each hollow, keeping the yolk intact — you'll see the whites begin to turn opaque and set at the edges almost immediately.
6
Reduce the heat to medium-low and partially cover the skillet with a lid or large plate. Cook for 6–8 minutes until the egg whites are fully set and matte but the yolks still jiggle softly when you gently shake the pan — that wobble is your cue they're perfectly runny. For firmer yolks, simply continue for 1–2 minutes more.
7
Remove the skillet from the heat and immediately scatter crumbled feta generously across the surface, followed by fresh parsley and a light scattering of chopped mint — the residual heat will bloom the herbs and soften the cheese at the edges, finishing the dish with a bright, cooling note. Serve straight from the pan.
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