Low Sugar Shakshuka with Feta

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 red bell pepper, seeded and finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste
8 large eggs
3 oz feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, roughly chopped

For serving

crusty bread or pita, for serving (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

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