Smoky red pepper shakshuka with feta
Eggs gently poached in a smoky tomato and red pepper sauce, finished with crumbled feta and fresh parsley. A one-pan breakfast or supper.
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Ingredients
Serves 4
- 2 tbsp olive oil
- 1 yellow onionthinly sliced
- 2 red bell peppersseeded and sliced into thin strips
- 3 cloves garlicthinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakesor to taste
- 1 tbsp tomato paste
- 800 g canned crushed tomatoes
- 1/2 tsp fine saltplus more to taste
- 6 large eggs
- 75 g feta cheesecrumbled
- 1 small handful fresh flat-leaf parsleychopped
The method
Heat the olive oil in a large (about 30 cm) skillet over medium heat. Add the onion and red peppers and cook, stirring often, until soft and lightly golden, about 10 minutes.
10 minAdd the garlic, cumin, smoked paprika, chili flakes and tomato paste. Stir for 1 minute, until fragrant and the paste darkens slightly.
1 minPour in the crushed tomatoes and salt. Simmer uncovered, stirring occasionally, until the sauce is thick enough to hold a groove when you drag a spoon through it, about 10 minutes. Taste and adjust the seasoning.
10 minLower the heat to medium-low. Use a spoon to make 6 wells in the sauce and crack an egg into each. Cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes.
8 minTake the pan off the heat. Scatter over the feta and parsley and serve straight from the skillet.
1 min
Timings are a guide. Use the instruction and your own judgment as you cook.
To serve
Serve with warm pita or crusty bread for scooping up the sauce.
Make ahead
The sauce (through step 3) keeps for 3 days in the fridge. Reheat it until bubbling before adding the eggs.
Photo credit
Photo: “Shakshuka” by Joe Mahoney, CC BY 2.0, via Wikimedia Commons.
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