Shakshuka with Feta

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Description

A rich tomato and pepper sauce simmered with warm spices and topped with eggs poached directly in the pan. Crumbled feta adds creaminess and tang. This version keeps carbs low, skips bread, and suits both low-carb and vegetarian eaters.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (28 oz) crushed tomatoes (no sugar added)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp coriander
• Salt and pepper to taste
• 8 large eggs
• 1/4 cup crumbled feta cheese
• Fresh parsley or cilantro, chopped (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in crushed tomatoes, smoked paprika, cumin, coriander, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until thickened slightly.
3. Make 8 small wells in the sauce and crack an egg into each one. Cover and cook until the eggs are set to your liking, about 5–7 minutes for soft yolks or longer for firm.
4. Sprinkle with feta and fresh herbs before serving.
5. Serve hot as-is or with a side of warmed baguette (optional, not included in nutrition).

Nutrition (per serving)

~320 kcal | 10g net carbs | 18g protein | 22g fat