Easy Shakshuka with Peppers and Feta

Shakshuka is eggs gently poached in a spiced tomato and pepper sauce, cooked and served in the same pan. It works for breakfast, a lazy weekend brunch or a quick dinner with good bread for mopping up the sauce.

Our version keeps the ingredient list short and uses canned tomatoes, so it is just as good in winter as in summer. A little feta and fresh herbs at the end make it feel finished.

Making it your own

Add a handful of spinach to the sauce before the eggs, or stir in a spoonful of harissa for more heat. Leftover roasted vegetables can be folded into the sauce too. For a dairy-free version, skip the feta and finish with a drizzle of good olive oil.

Getting the eggs right

The sauce should be gently bubbling, not boiling hard, when the eggs go in; too much heat sets the bottom of the whites before the tops are done. Covering the pan traps steam that cooks the top surface. Spoon a little sauce over the whites (not the yolks) if they are slow to set. Remember that the eggs keep cooking from the heat of the pan after you turn it off, so take it off the burner a little before they look perfect.

Easy Shakshuka with Peppers and Feta

Shakshuka is eggs gently poached in a spiced tomato and pepper sauce, cooked and served in the same pan. It works for breakfast, a lazy weekend brunch or a quick dinner with good bread for mopping up the sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion thinly sliced
• 1 large red bell pepper thinly sliced
• 3 cloves garlic sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp chili flakes optional
• 1 can (28 oz / 800 g) whole peeled tomatoes crushed by hand
• 1/2 tsp fine sea salt
• 5–6 large organic eggs
• 1/3 cup crumbled feta
• 2 tbsp parsley or cilantro chopped
• crusty bread for serving

Method

 

1. Heat the oil in a 10–12-inch skillet over medium heat. Add the onion and pepper and cook for 6–8 minutes, stirring occasionally, until soft.
2. Add the garlic, cumin, paprika and chili flakes and stir for 1 minute.
3. Pour in the tomatoes and salt. Simmer for 8–10 minutes, stirring now and then, until the sauce is thick enough that a spoon leaves a trail.
4. Use the back of a spoon to make 5 or 6 wells in the sauce. Crack an egg into each.
5. Cover the pan and cook over medium-low heat for 5–8 minutes, until the whites are set and the yolks are as runny or firm as you like.
6. Scatter with feta and herbs and serve straight from the pan with bread.

Notes

• Crack each egg into a small cup first, then slide it into the well; it is easier to place and you can catch any shell.
• Check the eggs early. The yolks go from runny to firm quickly once the whites have set.

Storing and reheating

Shakshuka is best eaten right away. You can make the sauce up to 3 days ahead and refrigerate it; reheat it in the skillet until bubbling, then add the eggs.

Substitutions

• Use a mix of red and yellow peppers.
• Replace feta with goat cheese or a dollop of yogurt.
• Use 2 lb (900 g) chopped ripe summer tomatoes and simmer a little longer.

Common questions

What size pan do I need?

A 10–12-inch skillet with a lid fits 5–6 eggs. If you have no lid, cover with a large plate or a sheet pan.

Can I bake it instead?

Yes. Use an oven-safe skillet and bake at 375°F (190°C) for 8–12 minutes after adding the eggs.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.