Shakshuka with Fennel and Feta Recipe

Name: Shakshuka with Fennel and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, cut into 1/2-inch dice; 1 small fennel bulb, cored and thinly sliced; 2 serrano chiles, seeded and chopped; 1 jalapeno, seeded and finely chopped; 1 green bell pepper, diced; Kosher salt; 2 garlic cloves, minced; 1 tablespoon harissa; 1 teaspoon sweet Spanish smoked paprika; One 28-ounce can whole tomatoes, chopped with their liquid; 1/2 cup water; 6 large eggs; 2 tablespoons chopped parsley; 1/2 cup crumbled feta cheese

Servings: persons

2 tablespoons extra-virgin olive oil
1 small onion, cut into 1/2-inch dice
1 small fennel bulb, cored and thinly sliced
2 serrano chiles, seeded and chopped
1 jalapeno, seeded and finely chopped
1 green bell pepper, diced
Kosher salt
2 garlic cloves, minced
1 tablespoon harissa
1 teaspoon sweet Spanish smoked paprika
One 28-ounce can whole tomatoes, chopped with their liquid
1/2 cup water
6 large eggs
2 tablespoons chopped parsley
1/2 cup crumbled feta cheese

1
In a large skillet, heat the oil.
2
Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes.
3
Add both chiles and the bell pepper and season with salt.
4
Cook over moderate heat, stirring, until softened, about 8 minutes.
5
Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute.
6
Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.
7
Crack the eggs into the sauce.
8
Cover and cook over moderately low heat until the whites are firm and the yolks are runny, 5 minutes.
9
Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta.
10
Serve right away.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small onion, cut into 1/2-inch dice, 1 small fennel bulb, cored and thinly sliced, 2 serrano chiles, seeded and chopped, and more.

Yes, Shakshuka with Fennel and Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shakshuka with Fennel and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions