Breakfast · Eggs & Dairy
Shakshuka with Feta
Eggs poached in a spiced tomato and capsicum sauce, finished with crumbled feta and herbs.
Recipe by Marco AdeyemiVegetarianGluten Free
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
Ingredients
Servings
4
- 2 tbsp olive oil
- 1 large brown onion, diced
- 2 red capsicums, sliced
- 3 cloves garlic, sliced
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes
- 2 x 400g tinned chopped tomatoes
- 4 large eggs
- 100 g feta, crumbled
- flat-leaf parsley and coriander, to serve
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the olive oil in a wide cast-iron pan over medium heat and sweat the onion for 6 minutes.
- 2Add the capsicums and cook for 8–10 minutes until very soft and beginning to caramelise at the edges.
- 3Stir in the garlic, cumin, paprika and chilli and cook until fragrant, about 1 minute.
- 4Tip in the tomatoes with a generous pinch of salt and simmer for 10 minutes until thickened and jammy.
- 5Make four wells in the sauce and crack an egg into each. Cover and cook 5–7 minutes until the whites are set but the yolks still wobble.
- 6Scatter over the feta and herbs and serve straight from the pan with crusty bread.
Tagged
#brunch#one-pan#weeknight