Easy Summer Shakshuka

When the sun is shining, there’s nothing better than a vibrant, veggie-packed dish that comes together in one pan. This **summery shakshuka** is filled with sweet peppers, juicy tomatoes, and perfectly poached eggs—all brightened up with fresh herbs and a sprinkle of tangy feta. It’s light enough for a warm weather brunch yet satisfying enough to serve for dinner on the patio with a loaf of crusty bread.

Ingredients (Serves 4)

* 2 tbsp olive oil

* 1 medium onion, diced

* 1 red bell pepper, diced

* 3 garlic cloves, minced

* 1 tsp ground cumin

* 1 tsp smoked paprika

* Pinch of chili flakes or chili powder (optional, for a kick)

* 1 can (28 oz) crushed tomatoes **or** 4–5 ripe summer tomatoes, chopped

* Salt and black pepper, to taste

* 4–6 large eggs

* Fresh parsley or cilantro, chopped

* Crumbled feta cheese (optional, but highly recommended!)

Instructions

1. Start with the veggies: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until they soften and smell sweet—about 5 minutes.

2. Bring the sunshine flavors: Stir in garlic, cumin, paprika, and chili flakes. Let them bloom in the pan for about a minute.

3. Make it saucy: Add your tomatoes, season with salt and pepper, and let everything simmer gently for 10–12 minutes until the sauce is thick and glossy.

4. Add the eggs: Use a spoon to make little “nests” in the sauce, then crack an egg into each one. Cover and cook 5–7 minutes, until the whites set but yolks are still golden and runny.

5. Finish with freshness: Sprinkle over fresh herbs and feta. Serve right away with warm pita or a loaf of crusty bread for dipping.

Summer Serving Ideas 🌞

* Add zucchini or fresh spinach from the garden for extra green goodness.

* Serve with a crisp cucumber salad on the side.