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Flavorful Moroccan Shakshuka Skillet Recipe Easy Homemade with Feta and Fresh Herbs

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A vibrant and comforting Moroccan shakshuka skillet featuring eggs poached in a spicy tomato sauce with feta cheese and fresh herbs, perfect for any meal.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 finely chopped onion
  • 1 red bell pepper, diced
  • 2–3 garlic cloves, minced
  • 1 (14-ounce) can crushed tomatoes or 2 cups fresh diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne pepper (adjust to heat preference)
  • Salt and black pepper to taste
  • 4 large fresh eggs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Optional: squeeze of fresh lemon juice

Instructions

  1. Heat the olive oil over medium heat in a large skillet until shimmering, about 1-2 minutes.
  2. Add the finely chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
  3. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to brown it.
  4. Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Toast the spices lightly by stirring for about 1 minute.
  5. Add the tomato paste and cook for 1 minute to deepen the sauce’s color.
  6. Pour in the crushed tomatoes (or fresh diced tomatoes). Season with salt and black pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens.
  7. Using the back of a spoon, create 4 small wells in the sauce. Crack one egg into each well carefully, keeping yolks intact.
  8. Cover the skillet with a lid and cook over low heat for 6-8 minutes, or until egg whites are set but yolks remain runny. Adjust cooking time for firmer yolks if desired.
  9. Sprinkle crumbled feta cheese over the top, then scatter chopped parsley and cilantro. Optionally, squeeze fresh lemon juice over everything.
  10. Serve immediately with rustic bread or pita for dipping.

Notes

If sauce is too acidic, add a pinch of sugar or a splash of cream to mellow it out. Crack eggs into a small bowl before adding to skillet to avoid shell pieces. Use low heat to cook eggs gently for tender whites and runny yolks. Fresh herbs added at the end brighten the dish. For dairy-free option, omit feta or substitute with dairy-free yogurt or avocado slices. Adjust cayenne pepper to control heat level.

Nutrition

Keywords: shakshuka, Moroccan shakshuka, eggs in tomato sauce, feta, fresh herbs, easy dinner, brunch recipe, spicy tomato sauce

Find it online: https://avabowls.com/flavorful-moroccan-shakshuka-skillet-recipe-easy-homemade-with-feta-and-fresh-herbs/