– 2 tbsp olive oil – 1 red bell pepper, sliced – 1 yellow bell pepper, sliced – 1 small onion, chopped – 2 cloves garlic, minced – 1 tsp ground cumin – 1 tsp smoked paprika – Pinch red chili flakes – 1 can (14 oz) diced tomatoes – 1/4 cup black olives, sliced – 4–6 eggs – 1/3 cup crumbled feta cheese – Salt & black pepper to taste – Fresh parsley for garnish
In a large skillet, heat olive oil. Sauté onion, garlic, and bell peppers until soft and fragrant. Add cumin, paprika, and chili flakes.
Pour in canned diced tomatoes. Simmer uncovered for 10–15 mins, stirring occasionally, until thickened. Stir in olives and adjust seasoning.
Make small wells in the sauce and gently crack eggs into each one. Cover the pan and cook 6–8 mins, or until egg whites are just set.
Once the eggs are cooked, sprinkle crumbled feta evenly over the dish. Garnish with parsley and serve hot with crusty bread or pita.
Serve shakshuka directly from the skillet. It’s perfect for breakfast, brunch, or a light dinner with bold Mediterranean flavors.
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