Eggs gently poached in a spiced tomato and pepper sauce, finished with crumbled feta — a one-pan breakfast that’s really a warm hug in a skillet.
Shakshuka with Feta
Eggs gently poached in a spiced tomato and pepper sauce, finished with crumbled feta — a one-pan breakfast that’s really a warm hug in a skillet.
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Cook the onion and bell pepper for 5-6 minutes until softened.
- Add garlic, cumin, paprika and chilli flakes; cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and salt, then simmer uncovered for 12-15 minutes until the sauce thickens slightly.
- Use a spoon to make 6 small wells in the sauce and crack an egg into each well.
- Cover and cook for 8-10 minutes, until the egg whites are set but the yolks are still soft.
- Scatter with feta and parsley, and serve straight from the skillet with warm crusty bread.
Notes
For firmer yolks, cook 2-3 minutes longer with the lid on.
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