Print

Quick 15-Minute Shakshuka with Feta Olives and Sourdough

quick shakshuka recipe - featured image
Print Recipe

A quick and easy shakshuka recipe featuring a spicy tomato base, creamy feta, briny olives, and served with crusty sourdough bread. Perfect for a comforting and satisfying meal in just 15 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1 can (14 ounces) crushed tomatoes (preferably San Marzano)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 large eggs (room temperature)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted and halved Kalamata olives
  • A handful of fresh parsley or cilantro, chopped
  • Thick slices of sourdough bread, toasted or fresh

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 3 minutes.
  2. Add minced garlic, chopped onion, and diced red bell pepper. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  3. Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen flavor, then add the crushed tomatoes and mix well.
  4. Season the sauce with 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/4 teaspoon red pepper flakes (if using), salt, and black pepper. Stir to combine.
  5. Reduce heat to low and let the sauce simmer uncovered for 5 minutes to thicken slightly. Add a tablespoon of water if sauce is too thick.
  6. Create 4 wells in the sauce using a spoon and crack one egg into each well carefully.
  7. Cover the skillet with a lid and cook on low heat for 5-7 minutes until egg whites are set but yolks remain soft.
  8. Sprinkle crumbled feta and halved Kalamata olives over the eggs. Cover again and cook for 1 more minute to warm the cheese.
  9. Remove from heat, garnish with chopped parsley or cilantro, and serve immediately with thick slices of sourdough bread.

Notes

Use room temperature eggs for even cooking. Cover skillet during egg cooking to trap steam and cook eggs gently. Adjust salt gradually due to salty feta and olives. Toast or warm sourdough bread just before serving for best texture. If eggs overcook, gently scramble them into the sauce for a different but tasty texture.

Nutrition

Keywords: shakshuka, feta, olives, sourdough, quick recipe, 15-minute meal, Mediterranean, eggs, tomato sauce

Find it online: https://vexifood.com/quick-15-minute-shakshuka-with-feta-olives-and-sourdough-recipe/