Shakshuka with Greek Yogurt

Simmering tomatoes, fragrant spices, gently poached eggs, sprinkled feta, and a creamy scoop of Greek yogurt. Deliciously nourishing shakshuka comes together easily in just one pan–enjoy a decadent breakfast in 30 minutes or less.

30 minutes

3 tablespoons extra-virgin olive oil

1 large shallot, diced

1 red bell pepper, seeded and diced

4 medium garlic cloves, finely chopped

2 teaspoons smoked paprika

1 teaspoon ground cumin

1/4 teaspoon chili powder or ground cayenne

2 tablespoons harissa paste (optional)

1 (28-ounce) can whole peeled tomatoes with their juices, chopped

2 teaspoons tomato paste

6 large eggs

Salt and pepper, to taste

Red pepper flakes

FAGE Total 0%, 2%, or 5%

2 tablespoons parsley, chopped

Feta, crumbled

Crusty bread

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat oil in a large skillet over medium heat. Add shallot and bell pepper and cook for 5 minutes. Add garlic, spices, and harissa paste and cook an additional minute.
  3. Add tomatoes, its juices and tomato paste into the pan. Add salt and pepper and simmer the sauce for 15 minutes. Use a spoon to make small wells in the sauce and crack the eggs into each well. Loosely cover the pan with foil and bake for 5-8 minutes or until the egg whites are set.
  4. Serve with Greek yogurt, parsley, feta, and crusty bread.
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