Recettino

Stovetop Shakshuka with Feta

Eggs poached in a spiced tomato and red pepper sauce, scattered with creamy feta — an iconic Middle Eastern brunch that comes together in one pan.

4 people · prep 10 min · cook 25 min · Total 35 min

Ingredients

  • 8 piecelarge eggs
  • 800 gcanned whole peeled tomatoes (two cans, crushed by hand)
  • 2 piecered bell pepper (diced)
  • 1 piecewhite onion (finely diced)
  • 4 clovegarlic (sliced)
  • 1.5 tspground cumin
  • 1.5 tspsweet paprika
  • 0.3 tspcayenne pepper
  • 3 tbspolive oil
  • 120 gfeta cheese (crumbled)
  • 15 gfresh flat-leaf parsley (chopped)
  • crusty bread (to serve)

Method

  1. 1.Heat olive oil in a wide skillet over medium heat. Cook onion and red pepper until soft, about 8 minutes. Add garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
  2. 2.Add crushed tomatoes with their juices; season with salt and simmer over medium heat for 12 minutes until sauce thickens and oil separates on the surface.
  3. 3.Use a spoon to make 8 wells in the sauce. Crack an egg into each well, cover the pan, and cook over low heat for 5–7 minutes until whites are set but yolks remain runny.
  4. 4.Scatter feta and parsley over the top and serve directly from the pan with crusty bread.