Shakshuka with Feta

A great easy breakfast to use up leftover tomato sauce and eggs

5 from 1 vote

1.5 tbsp Olive Oil
4-6 Eggs
28 oz Can Crushed Tomatoes
3/4 cup Onion diced
1 Red Bell Pepper chopped
1 tbsp Garlic minced
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp Cumin
1/2 tsp Chipotle Pepper Powder I love the smokiness and heat of chipotle. You can substitute a little smoked paprika and regular chili pepper
1/2 cup Feta Cheese crumbles
1 tbsp cilantro chopped
sourdough bread for dipping
butter for the bread

Heat the olive oil in a pan on medium heat.
Add chopped onion, pepper, and minced garlic to the hot pan and mix well. Cook for 5-6 minutes or until onion starts to brown
Add the salt, pepper, and spices to the onion mixture. Mix well and cook for an additional 3 minutes.
Add the tomatoes and mix well. Cook for a few minutes so that some of the moisture releases.
Create a pocket in the tomato mixture and add an egg. If you are adding four eggs, make space for 4 pockets. If you are making 6 eggs, make room for 6 pockets.
Cook uncovered until the whites start to cook. Then add feta cheese and cover the pan. Reduce the heat and keep covered for 4-5 minutes. Check the eggs and see if the white has covered the egg yolk slightly. When there is just a slight jiggle but the egg is firm, then the eggs are done. Serve immediately with warm bread.

Use a clear lid to cover your pan so you can watch the eggs cook and make sure they do not overcook.