Mediterranean Feta Shakshuka with Farm-Fresh Eggs

This dish was first made for me when I visited my girlfriend upstate. We were heading to a farm where we had tickets for a charcuterie-making class, and she quickly whipped up this delicious breakfast for us. Ever since then, I've been hooked. I now love making it for lunch or dinner and enjoy it with Basmati rice or olive oil toasted gluten-free seed bread.

I also love making this when I have a bunch of leftover random vegetables. It's super easy and always delicious!

Ingredients You’ll Need

1 small onion, diced

2 leeks, sliced

2 scallions, chopped

1 green pepper, chopped

2 medium ripe tomatoes, diced

A handful of spinach

2 garlic cloves, microplane

4 farm-fresh eggs

Feta cheese, crumbled

Instructions

1. Heat a pan over medium heat and sauté the diced onion, leeks, and scallions until softened, about 4-5 minutes.

2. Add the green pepper and cook for another 3-4 minutes, allowing the vegetables to soften.

3. Stir in the diced tomatoes and minced garlic cook until soften. Mix in spinach until in wilts.

4. Create small wells in the vegetable mixture and carefully crack the eggs into each well.

5. Sprinkle crumbled feta cheese over the scramble and cook for another minute, allowing it to melt slightly.

6. Serve immediately and enjoy!

I used leftover tomatoes I had in my fridge, but I typically prefer ripe beefsteak tomatoes for this dish.

This is the perfect dish for when you're short on time but still want to make something impressive. It’s quick, flavorful, and looks beautiful on the plate, making it ideal for any occasion, whether it's a busy weekday or a relaxed weekend brunch.

If you make our Mediterranean Feta Shakshuka with Pasture Eggs please let us know by leaving a rating below!

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Yield: 2

Author: Victoria Kaputskaya

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Mediterranean Feta Shakshuka with Farm-Fresh Eggs

This dish is perfect for when you're short on time but want something impressive. Quick, flavorful, and visually appealing, it’s great for any occasion, from busy weekdays to weekend brunches!

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Cook modePrevent screen from turning off

Ingredients

• 1 small onion, diced
• 2 leeks, sliced
• 2 scallions, chopped
• 1 green pepper, chopped
• Garlic powder
• Salt and pepper
• 2 medium ripe tomatoes, diced
• A handful of spinach
• 2 garlic cloves, microplane
• 4 farm-fresh eggs
• Feta cheese, crumbled

Instructions

1. Heat a pan over medium heat and sauté the diced onion, leeks, and scallions until softened, about 4-5 minutes.
2. Add the green pepper and cook for another 3-4 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes and minced garlic cook until soften. Mix in spinach until in wilts.
4. Create small wells in the vegetable mixture and carefully crack the eggs into each well.
5. Sprinkle crumbled feta cheese over the scramble and cook for another minute, allowing it to melt slightly.
6. Serve immediately and enjoy with a side of rice or toasted bread!

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