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Shakshuka with Feta
Eggs poached gently in a spiced tomato and capsicum sauce, finished with crumbled feta and fresh herbs.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Middle Eastern
vegetariangluten-free
Ingredients
6eggs
400gtinned crushed tomatoes
1red capsicum, diced
1yellow capsicum, diced
1large onion, diced
4 clovesgarlic
1 tspcumin
1 tsppaprika
1/2 tspharissa or cayenne
3 tbspolive oil
100gfeta, crumbled
fresh herbs and toasted breadto serve
Instructions
1
Fry onion and capsicum in olive oil 10 minutes.
2
Add garlic and spices. Cook 2 minutes.
3
Add tomatoes. Simmer 15 minutes until thick.
4
Make 6 wells. Crack eggs in.
5
Cover and cook until whites are set but yolks are still runny.
6
Top with feta and herbs.
7
Serve with toasted crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
310
Protein
14.9g
Fat
23.2g
Carbs
11.4g
Fiber
2.6g
Sodium
345mg
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