Shakshuka
Eggs poached in a spiced tomato and pepper sauce, finished with feta.
35 min
2 servings
Difficulty 2/5
Breakfast · Lunch
Prep 10 min · Cook 25 min
Onion and red pepper are softened, cumin and paprika are toasted in the oil, and passata is simmered down until it is thick enough to hold a hollow. The eggs then cook in the sauce under a lid, so the whites set while the yolks stay soft.
Per serving
415
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Sauce
Olive Oil
1 tablespoon (14 grams)
Onion
1 piece (110 grams)
Bell Pepper, red
1 piece (120 grams)
Garlic
3 cloves (9 grams)
Cumin, ground
1 teaspoon (2.1 grams)
Paprika, ground
1 teaspoon (2.3 grams)
Chilli Flakes · Optional
1 pinch
Tomato Passata
400 grams
Salt
to taste
Black Pepper
to taste
To finish
Chicken Egg, whole
4 medium (204 grams)
Feta
60 grams
Parsley · Garnish
1 handful (15 grams)
Steps
Dice the onion and the red pepper. Heat the olive oil in a wide pan over medium heat and cook them for 8 minutes, until soft and just starting to colour.
8 min
Add the chopped garlic, cumin, paprika and chilli flakes and stir for one minute, until you can smell the spices.
1 min
Pour in the passata, season with salt and pepper, and simmer for 12 minutes. The sauce is ready when a spoon drawn through it leaves a clear track.
12 min
Make four hollows in the sauce and crack an egg into each. Cover the pan and cook for 6-8 minutes, until the whites are set and the yolks are still soft.
8 min
Crumble the feta over the top and scatter with chopped parsley. Serve straight from the pan.
1 min
Serving suggestion
Serve with bread for the sauce. Sourdough or flatbread both work.
Storage
The sauce keeps 3 days in the fridge on its own. Cook the eggs fresh — reheated poached eggs go hard.
Notes
Leave out the chilli flakes for a mild version; the cumin and paprika carry the dish on their own.
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