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Sweet Pepper Shakshuka with Feta

Sweet Pepper Shakshuka with Feta

By Rose HattabaughJune 21, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This simple meal in a skillet merges a Romanian dish called piperchi with North African shakshuka. Crumbled feta or goat cheese is melted into a sauté of sweet peppers and tomatoes, yielding a savory-sweet, subtly creamy sauce to support eggs that are poached right in the mix. A final sprinkling of more cheese and chopped herb finishes the dish with punchy flavor and fresh, green notes. Serve with warm, crusty bread or soft, pillowy flatbread.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 2

    medium red, orange or yellow bell peppers or a combination, stemmed, seeded and cut into ½-inch pieces

  • 1

    teaspoon sweet paprika

  • Kosher salt and ground black pepper

  • 1

    pint cherry or grape tomatoes, halved

  • 4

    ounces feta OR fresh goat cheese (chèvre), crumbled (1 cup), divided

  • 6

    large eggs

  • ¼

    cup lightly packed fresh dill OR flat-leaf parsley OR basil OR mint, chopped

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the bell peppers, paprika and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the peppers are slightly softened, 4 to 5 minutes. Stir in the tomatoes and 1 cup water. Bring to simmer, cover and cook, stirring occasionally, until the mixture has formed a thick sauce, 4 to 5 minutes.

Step 2

Add half of the cheese and stir until melted. Reduce to medium-low, then use the back of a spoon to form 6 evenly spaced wells in the mixture, each about 2 inches wide. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the remaining cheese and the dill.