Shakshuka

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients first: finely dice the onion and bell pepper, slice the garlic, crumble the feta, and chop the parsley. This mise en place matters because the sauce cooks quickly once it starts, and having everything ready keeps the vegetables from overbrowning.

   150 g yellow onion, finely diced150 g red bell pepper, finely diced3 cloves (9 g) garlic, thinly sliced80 g feta, crumbled10 g flat-leaf parsley, roughly chopped
2. 2

   Heat a wide sauté pan or skillet over medium heat. Add the olive oil, then the onion and bell pepper. Cook for 8-10 minutes, stirring often, until softened and lightly golden. You want sweetness and tenderness here, not deep browning, so lower the heat slightly if the edges colour too fast.

   2 tbsp (30 ml) olive oil150 g yellow onion, finely diced150 g red bell pepper, finely diced
3. 3

   Add the garlic, cumin, sweet paprika, and chilli flakes. Stir for 30 seconds until fragrant, then add the tomato paste and cook for 1 minute to darken it slightly. Blooming the spices in oil and frying the tomato paste briefly gives the sauce a deeper, rounder flavour.

   3 cloves (9 g) garlic, thinly sliced1 1/2 tsp ground cumin1 tsp sweet paprika1/4 tsp chilli flakes1 tbsp (18 g) tomato paste
4. 4

   Pour in the crushed tomatoes and water, then season with salt and black pepper. Bring to a lively simmer, then reduce to medium-low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens enough that a spoon dragged through it leaves a brief trail. Taste and adjust seasoning if needed.

   400 g crushed tomatoes60 ml water3/4 tsp fine sea salt1/4 tsp black pepper
5. 5

   Use the back of a spoon to make 4 wells in the sauce. Crack 1 egg into each well. Cover the pan and cook over low heat for 5-7 minutes, until the whites are just set but the yolks are still soft. Check at 5 minutes; exact timing depends on pan size and lid fit. If you prefer firmer yolks, cook 1-2 minutes longer.

   4 large eggs
6. 6

   Scatter the feta over the sauce, avoiding covering the yolks completely so the eggs stay visible. Sprinkle over the parsley, then let the shakshuka sit off the heat for 2 minutes; this gentle rest helps the eggs finish setting without turning rubbery.

   80 g feta, crumbled10 g flat-leaf parsley, roughly chopped
7. 7

   Serve straight from the pan with the rustic bread alongside for scooping. For the best texture, dip the bread into the thick sauce first, then break into the yolk.

   120 g rustic bread

Origin & History

Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato sauce, widely eaten for breakfast, lunch, or supper. Its exact origins are debated, but it became especially popular across the Maghreb and later throughout the Levant and Israel, with many regional variations. Adding feta is a modern, widely loved touch that brings a salty, creamy contrast to the rich tomato base.