Shakshuka with Feta
Eggs gently poached in a spiced, slightly smoky tomato and bell pepper sauce, finished with creamy crumbled feta and fresh herbs. A one-pan Mediterranean breakfast or brunch that comes together in under 30 minutes. Serve straight from the skillet with crusty bread for dipping.
For 4 servings
- saute · ~8 min
Sauté the onion and bell pepper.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and diced bell pepper. Cook until softened (5-7 min).3.Add minced garlic and cook until fragrant (1 min).TIPKeep the heat at medium so the garlic doesn't burn and turn bitter. - saute · ~1 min
Bloom the spices.
1.Add cumin powder, smoked paprika, red chili powder, and salt.2.Stir constantly until the spices smell toasty and fragrant (30-45 sec). - simmer · ~12 min
Cook the tomato sauce.
1.Add chopped tomatoes and water to the pan. Stir well to combine.2.Bring the sauce to a gentle simmer and let it cook, stirring occasionally.3.Cook until the tomatoes break down and the sauce thickens (10-12 min).TIPThe sauce should be thick enough to hold a well for the eggs. If it's too thin, simmer a few minutes longer. - simmer · ~7 min
Poach the eggs in the sauce.
1.Make 4 small wells in the sauce with the back of a spoon.2.Crack one egg into each well.3.Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny (5-7 min).TIPKeep the heat low so the bottoms of the eggs don't burn before the whites set. - garnish
Finish with feta and herbs.
1.Remove the skillet from the heat.2.Scatter crumbled feta cheese and chopped coriander leaves over the top.3.Finish with a pinch of freshly cracked black pepper. - serve
Serve hot straight from the skillet with crusty bread.
Scoop one egg with plenty of sauce into each bowl. Make sure everyone gets a bit of the melted feta and fresh herbs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If your skillet lid doesn't fit tightly, cover with foil to trap steam for even egg cooking.
- 2Use the back of a spoon to create deep, well-spaced wells so the eggs sit neatly in the sauce without merging.
- 3For the silkiest yolks, pull the pan off the heat just before the whites are fully set — carry-over heat will finish them.
- 4Pat the bell pepper dry after dicing to avoid excess water diluting the sauce's flavour.
- 5Make the sauce up to 2 days ahead; reheat gently, then poach the eggs fresh just before serving.
- 6Swap in a cast-iron skillet for better heat retention and a gorgeous table-to-plate presentation.
Adapt it for your goals.
Vegan
Replace eggs with canned chickpeas (drained and simmered in the sauce for 5 minutes) and omit feta or use a plant-based crumble for a hearty, protein-packed vegan version.
high proteinHigh-protein
Add 200g of crumbled cooked merguez or spicy lamb sausage along with the onions for extra protein and a meaty, North African-inspired twist.
low oilLow-oil
Dry-sauté the onions and bell pepper in a non-stick pan with a splash of vegetable broth instead of olive oil to reduce fat without sacrificing moisture.
jainJain
Omit garlic and onion, use asafoetida (hing) for umami, and replace feta with a dairy-free option like crumbled tofu to keep it Jain-friendly.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes release more lycopene, a powerful antioxidant linked to heart and skin health, and the olive oil helps your body absorb it.
Good Source of Protein
Each egg provides around 6g of high-quality protein, making this a satisfying, muscle-supporting meal to start your day.
Calcium from Feta
Feta cheese contributes calcium for bone strength, with a lower fat content than many aged cheeses.
Anti-Inflammatory Spices
Cumin and smoked paprika contain compounds that may help reduce inflammation and support digestion.
Frequently asked questions
The heat is too high. Keep the burner on low after adding the eggs, and make sure the lid seals well so steam gently cooks the tops while the bottoms set gradually.
