EasyVegetarianBreakfast
Shakshuka with Feta & Fresh Herbs
25 min
4.9 (317 reviews)
By Layla Hassan
BreakfastBrunchMiddle EasternOne-pan
Eggs poached in a spiced tomato sauce, finished with creamy feta. A breakfast worth waking up for.
Servings
2
Ingredients
- 400g tin of chopped tomatoes
- 1 red pepper, diced
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp chilli flakes
- 2 tbsp olive oil
- 4 large eggs
- 80g feta cheese, crumbled
- Fresh coriander or parsley to serve
- Salt and pepper to taste
Method
- 1
Heat olive oil in a wide, lidded frying pan over medium heat. Add the onion and pepper and cook for 8 minutes until softened.
- 2
Add the garlic, cumin, paprika, and chilli flakes. Cook for 1 minute until fragrant.
- 3
Pour in the tomatoes, season well, and simmer for 10 minutes until the sauce thickens slightly.
- 4
Make four wells in the sauce with a spoon. Crack an egg into each well.
- 5
Cover the pan and cook for 5–7 minutes until the whites are set but the yolks are still runny.
- 6
Scatter over the feta and fresh herbs. Serve straight from the pan with crusty bread.
