Shakshuka with Feta
A vibrant and savory dish of eggs gently poached in a hearty, spiced tomato and bell pepper sauce. Topped with tangy feta cheese, it's a perfect one-pan meal for breakfast or brunch, ready in under 30 minutes.
For 4 servings
Sauté the vegetables.
Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
TIPUsing a pan with a lid will be helpful for poaching the eggs later.Add garlic and spices.
Stir in the minced garlic, cumin powder, smoked paprika, and red chili powder (if using). Cook for another minute until fragrant.
TIPBe careful not to burn the garlic and spices; lower the heat if necessary.Simmer the tomato sauce.
Pour in the crushed tomatoes, and season with salt and black pepper. Stir everything together and bring the sauce to a simmer. Reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld.
Poach the eggs in the sauce.
- Using the back of a spoon, make four small wells in the tomato sauce.
- Carefully crack one egg into each well.
- Cover the skillet with a lid and let the eggs cook for 5-8 minutes.
- Cook until the egg whites are set but the yolks are still runny.
TIPFor firmer yolks, cook for an additional 2-3 minutes.Garnish and serve immediately.
Remove the skillet from the heat. Sprinkle the crumbled feta cheese and fresh parsley over the top. Serve hot with warm pita or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can add a pinch of sugar to the tomato sauce to balance the acidity.
- 2Don't overcook the eggs. The beauty of shakshuka is the runny yolk mixing with the sauce.
- 3The tomato sauce can be made up to 3 days in advance and stored in the fridge. Reheat it on the stove before adding the eggs.
- 4Use a non-stick skillet to prevent the sauce and eggs from sticking.
- 5Feel free to add other vegetables like zucchini or spinach to the sauce for extra nutrients.
Adapt it for your goals.
Vegan
Replace the eggs with cubes of firm tofu or chickpeas. Use a plant-based feta cheese alternative.
spicySpicy
Add one finely chopped jalapeño along with the bell pepper, or increase the amount of red chili powder.
high proteinHigh protein
Stir in a can of drained and rinsed chickpeas or white beans into the tomato sauce before adding the eggs.
healthyHealthy
Reduce the olive oil to 1 tablespoon and use a low-fat feta cheese to lower the overall fat content.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair and building, and helps keep you feeling full.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers.
Good Source of Vitamin C
Bell peppers provide a significant amount of Vitamin C, which supports immune function and skin health.
Frequently asked questions
Yes, it's a very healthy dish. It's packed with protein from the eggs, vitamins and antioxidants like lycopene from the tomatoes, and healthy fats from olive oil. It's a great way to get a serving of vegetables for breakfast.
