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Roasted Red Pepper and Feta Shakshuka with Olive Tapenade_001

Roasted Red Pepper and Feta Shakshuka with Olive Tapenade

This Roasted Red Pepper and Feta Shakshuka with Olive Tapenade is a vibrant and flavorful twist on the traditional North African dish. The sweet and smoky roasted red peppers blend perfectly with the tangy feta, while the olive tapenade adds a salty, briny depth. This dish is perfect for breakfast, brunch, or a light dinner, offering a satisfying mix of protein, healthy fats, and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dinner, Mezze
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Food processor
  • Oven-proof skillet
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients
  

Main Ingredients

  • 4 large eggs
  • 2 tbsp olive oil
  • 1 large onion, finely chopped about 1 cup / 150g
  • 3 garlic cloves, minced
  • 2 roasted red peppers, diced 1 cup / 150g
  • 1 can crushed tomatoes 14 oz / 400g
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp chili flakes optional
  • Salt and pepper to taste
  • 4 oz feta cheese, crumbled
  • 1/4 cup olive tapenade

For the Olive Tapenade

  • 1 cup pitted Kalamata olives
  • 2 tbsp capers, rinsed and drained
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a food processor, combine all ingredients for the olive tapenade until coarsely chopped. Set aside.
  • Heat olive oil in a large oven-proof skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
  • Stir in the roasted red peppers, crushed tomatoes, smoked paprika, cumin, chili flakes (if using), salt, and pepper. Simmer for 10 minutes until the sauce thickens.
  • Make four wells in the sauce with a spoon and crack an egg into each well. Sprinkle crumbled feta around the eggs.
  • Transfer the skillet to the oven and bake for 10-15 minutes, or until the egg whites are set but yolks remain runny.
  • Remove from the oven, top with a spoonful of olive tapenade on each egg, and serve immediately.

Notes

For a dairy-free version, omit the feta or substitute with a dairy-free cheese of your choice.
The olive tapenade can be made ahead and stored in the refrigerator for up to one week.
Adjust the chili flakes according to your heat preference.
Serve with crusty bread or warm pita to soak up the delicious sauce.
Keyword Feta, Healthy Dinner, Mediterranean Breakfast, Olive Tapenade, Roasted Red Pepper, Shakshuka