Shakshuka with Feta
📖 Why This Recipe Matters
"Eggs poached in a rich, spiced tomato and pepper sauce with crumbled feta and fresh herbs — a one-pan wonder for brunch or a fast weeknight dinner."
🛒 Ingredients
Serves:4
- 2 tbspolive oil⭕
- 1red onion(sliced)⭕
- 2red peppers(deseeded and sliced)⭕
- 4 clovesgarlic(sliced)⭕
- 1 tspground cumin⭕
- 1 tspsmoked paprika⭕
- 1/2 tspchilli flakes⭕
- 2 x 400g tinschopped tomatoes⭕
- 1 tspsugar⭕
- 6large eggs⭕
- 100gfeta cheese(crumbled)⭕
- handfulfresh parsley or coriander⭕
🍳 Method
- 1Heat olive oil in a large, deep frying pan. Cook onion and peppers over medium heat for 10 minutes.⭕
- 2Add garlic, cumin, paprika and chilli flakes. Cook 1 minute.⭕
- 3Pour in tomatoes and sugar. Season well. Simmer for 15 minutes until thickened.⭕
- 4Make 6 wells in the sauce. Crack an egg into each well.⭕
- 5Cover and cook on low heat for 8–10 minutes — whites set, yolks still soft.⭕
- 6Crumble feta over the top. Scatter herbs. Serve from pan with lots of bread.⭕
💡 Chef's Tips
Make wells for the eggs with the back of a spoon and don't move them. Cover the pan for the last 5 minutes for perfectly set whites with runny yolks.
✅ Made By (31)
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