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Creamy Shakshuka Skillet with Feta and Herbs

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This creamy shakshuka skillet blends sweet peppers, ripe tomatoes, tangy feta, and fresh herbs into a velvety, comforting brunch or dinner. The addition of cream and feta makes the sauce luxuriously silky, while runny eggs and vibrant herbs add color and flavor.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin)
  • 1 large sweet bell pepper, diced (red or yellow)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 5 to 6 large eggs, room temperature
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped (or dill)
  • 2 tablespoons chives, finely sliced (optional)
  • Crusty bread or pita, for serving

Instructions

  1. Dice the bell pepper and onion, mince the garlic, and chop your fresh herbs. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Add minced garlic and cook another minute until fragrant.
  3. Pour in crushed tomatoes, then stir in cumin, smoked paprika, chili flakes, salt, and pepper. Let the sauce bubble gently for 4-5 minutes, stirring occasionally. Slowly pour in heavy cream, stirring to combine.
  4. Reduce heat to low, taste for seasoning, and adjust salt or spices if needed. Let the sauce simmer for another 4 minutes.
  5. Use the back of a spoon to make small wells in the sauce. Crack eggs one at a time into a bowl, then gently slide each into a well. Sprinkle a little salt on each yolk.
  6. Cover the skillet with a lid or foil. Simmer on low until whites are just set and yolks are still runny, about 6-8 minutes. For firmer yolks, cook a bit longer.
  7. Scatter crumbled feta over the eggs and sauce. Sprinkle with chopped parsley, cilantro, and chives. Let sit for 2 minutes to let the feta soften.
  8. Scoop generous portions onto plates. Serve with warm crusty bread or toasted pita for dunking. Dig in while it’s hot and creamy!

Notes

For dairy-free, substitute coconut milk for cream and vegan feta. Use room-temperature eggs for best results. Don’t rush sautéing onions and peppers for maximum flavor. Sauce consistency should be creamy and spoonable. Leftovers keep for 2 days in the fridge; reheat gently and add eggs fresh if prepping ahead.

Nutrition

Keywords: shakshuka, creamy shakshuka, feta, herbs, brunch, skillet eggs, easy brunch, vegetarian, one-pan, comfort food

Find it online: https://bitefuljoy.com/creamy-shakshuka-skillet-with-feta-and-herbs-best-easy-brunch-recipe/