Skip to content
Smaquli
Menu
Join the waiting list

Shakshuka with feta

Eggs cooked in a spiced tomato sauce with red pepper, cumin and garlic, with feta on top and bread to mop up the sauce. It all goes in one pan. On the table in half an hour.

  • Easy
  • Little chopping
  • Vegetarian
  • One pan

Recipe by Lydia Louter · Cuisine: Middle Eastern

Prep
10 min
Cook
20 min
Total
30 min
A cast-iron frying pan with four eggs in a tomato sauce with pieces of red pepper, topped with crumbled feta and parsley, on a wooden table with a piece of bread beside it.

Method

  1. Step 1: Heat 2 tbsp olive oil in a frying pan with a lid, about 26 cm across, and cook 1 onion and 1 red pepper over a medium heat for 5 minutes, until they start to soften.

    Timer 5 min

  2. Step 2: Stir in 2 cloves garlic, 1 tsp cumin, 1 tsp paprika and ½ tsp chilli flakes and fry for 1 minute, until it smells good.

    Timer 1 min

  3. Step 3: Add 400 g chopped tomatoes to the pan, stir in ½ tsp salt and simmer gently for 8 minutes, until the sauce has thickened.

    Timer 8 min

  4. Step 4: Use the back of a spoon to make wells in the sauce, one for each egg. Carefully crack 4 eggs into the wells, put the lid on the pan and cook for 6 minutes. The whites should be set and the yolks can stay soft. If you want the eggs firmer, give them 1 or 2 minutes more.

    Timer 6 min

  5. Step 5: Crumble 100 g feta over the eggs, scatter 1 handful parsley and pepper over the top and serve straight away with ½ baguette to mop up the sauce.

About this recipe

The basis is a tin of tomatoes, a few eggs and a pan. The sauce is simply a quick tomato sauce; the moment the eggs go in, it's dinner. The feta only goes on at the end, so you taste it in pieces instead of it disappearing into the sauce.

next time a tsp of harissa with the cumin

Tips

  • The lid takes care of the tops of the eggs: under the steam the whites set without you having to turn the eggs.
  • You can make the sauce the day before. Heat it up and cook the eggs in it just before you eat.
  • Cooking for a lot more people? Use a wider pan or two pans: all the eggs need to sit in the sauce in a single layer.

Read next

More recipes