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Shakshuka with Feta and Herbs

Shakshuka with Feta and Herbs

Prep time: 25 minServes: 4

Pairs with

Shakshuka works as well for brunch as for dinner — and rosé works equally well for both. A rosé with some spice or a light red with fruit matches the tomato's acid and the feta's salt.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, in pieces
  • 3 garlic cloves, chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tins crushed tomatoes (800g)
  • 1 tsp sugar
  • Flaky sea salt, black pepper
  • 6 eggs
  • 100g feta cheese, crumbled
  • Fresh coriander and parsley
  • Warm pitta bread to serve

Method

  1. 11. Warm olive oil in a large pan (cast iron looks great) over medium heat. Sauté onion and pepper 5 minutes.
  2. 22. Add garlic, cumin, smoked paprika, and chilli flakes. Cook 1 minute.
  3. 33. Add tomatoes, sugar, salt, and pepper. Simmer 10 minutes until thickened.
  4. 44. Make 6 wells in the sauce with the back of a spoon. Crack an egg into each.
  5. 55. Cover with a lid (or foil). Cook 5–7 minutes until whites are set but yolks still runny.
  6. 66. Crumble feta over, scatter herbs, serve in the pan with warm pitta.