Go Back
Easy Shakshuka with Peppers and Feta

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.