Skillet Shakshuka with Feta and Fresh Parsley
Quick Facts
Ere Nulim•07/30/2026•1 min read•Updated 2 days ago
Ingredients
Ingredients
- 2 tbsp. olive oil
- 1 tbsp. clarified butter
- 1 medium onion, chopped
- 1 red bell pepper, seeded, and finely chopped
- 2 garlic cloves, thinly sliced
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 1 (28-ounce) can whole tomatoes, broken up with the back of a spoon
- salt
- freshly cracked black pepper
- 1 c. crumbled feta cheese
- 6 large eggs
- 1/4 c. coarsely chopped parsley, for garnish
- 4 warm pita breads, cut into wedges, for serving
Directions
Start by positioning your oven rack in the center and preheating the oven to 375ºF so it’s perfectly ready for baking.
In a large 10-inch oven-safe skillet over medium heat, melt the butter into the oil; sauté the onions and bell peppers for 10 to 12 minutes until they are beautifully soft, then stir in the garlic for 2 minutes followed by your fragrant spices.
Pour in the tomatoes, gently crushing them with a spoon to create a rustic sauce, and simmer with salt and pepper for 8 to 10 minutes until thickened; then, remove from heat, stir in half of the feta, and carefully nestle the eggs into the mixture with a light seasoning of salt and pepper.
Bake for about 10 minutes until the egg whites are just set, let it rest for 5 minutes, and then finish by garnishing with fresh parsley and the remaining feta for a stunning meal served warm with pita bread.
Nutrition Facts (per serving)
Frequently Asked Questions
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Check the ingredients list for dietary compatibility.
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This recipe represents authentic cooking traditions.
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This recipe is suitable for home cooks of all skill levels.
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Preparation and cooking time details are provided in the recipe.
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