Shakshuka with Feta
Why this recipe works
- Layered sauce: Softened onion, red pepper, garlic, cumin and paprika give the tomato base savoury depth before the eggs are added.
- Creamy finish: Feta softens into the hot sauce at the end, adding saltiness and a gentle creamy contrast.
- Simple one-pan method: The sauce and eggs cook in the same frying pan, making the dish easy to serve directly at the table.
Get the most out of this recipe
Timing notes
- Serve as soon as the eggs are ready: Shakshuka is best served immediately, while the whites are just set and the yolks are still soft.
- Build the sauce first: Let the tomatoes reduce until slightly thickened before adding the eggs, otherwise the sauce can taste thin and watery.
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes break down more readily and give the sauce better sweetness and body.
- Season with feta in mind: Feta adds noticeable saltiness, so taste the sauce before adding any extra seasoning at the end.
Make-ahead tips
- Make the sauce ahead: The tomato and pepper sauce can be cooked in advance, then reheated gently before poaching fresh eggs.
- Store sauce and eggs separately: For the best texture, refrigerate the sauce on its own and cook the eggs when serving.
Common mistakes
- Watch the eggs closely: The eggs continue to firm up in the hot sauce, so remove the pan from the heat as soon as they reach your preferred doneness.
- Avoid a loose sauce: If the tomatoes release a lot of liquid, simmer a little longer before adding the eggs so the wells hold their shape.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion and red pepper. Crush the garlic. Roughly chop the tomatoes and finely chop the parsley.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
- Stir in the garlic, ground cumin and sweet paprika and cook for 30 to 60 seconds until fragrant. Add the tomatoes and simmer for 8 to 10 minutes, stirring occasionally, until the sauce is rich and slightly thickened.
- Use the back of a spoon to make 4 small wells in the sauce, then crack an egg into each. Cover and cook on a low to medium-low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft (or cook longer if you prefer firmer yolks).
- Take the pan off the heat and crumble in the feta cheese, letting it soften into the sauce. Scatter over the parsley. Warm the pita bread and serve straight from the pan.
Recipe notes
Tips
- For a smoother sauce, press the tomatoes against the side of the pan as they simmer to help them break down.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, cook the eggs until the yolks are firm.
Substitutions
- Replace feta cheese with goat-cheese for a tangier, creamier finish.
- Replace fresh parsley with fresh-mint for a fresher, more aromatic topping.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the sauce and eggs in an airtight container. Reheat gently in a frying pan with a splash of water until piping hot; the yolks will set more on reheating, so for best results store the sauce separately and cook fresh eggs when serving.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Eggs Milk Wheat
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