Shakshuka with Feta
Eggs poached straight into a smoky tomato and pepper sauce, with feta crumbled over and bread for scooping. One pan, start to finish.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- egg8 piece
- feta cheese4 oz
- canned diced tomatoes1½ can
- bell pepper2 piece
- yellow onion1½ piece
- garlic4 clove
- sourdough bread6 slice
- smoked paprika2 tsp
- ground cumin2 tsp
- olive oil4 tbsp
- fresh parsley4 tbsp
- salt2 tsp
- black pepper1 tsp
You'll need
skillet · cutting board
Method
Slice the onion and pepper thin. Soften them in olive oil over medium heat until the pepper gives, 8 minutes.
8 min · saute
Add the garlic, paprika and cumin and fry for a minute, until the spices smell toasted rather than raw.
1 min · saute
Pour in the tomatoes, season, and simmer until the sauce thickens enough to hold a spoon-trail, 8 minutes.
8 min · simmer
Make wells in the sauce with the back of a spoon and crack an egg into each one.
2 min · prep
Cover and cook until the whites are set but the yolks still move, 6 minutes. Check at 5 — they go from perfect to hard fast.
6 min · simmer
Crumble the feta over, scatter parsley, and toast the bread while the eggs finish.
3 min · prep
Serving suggestion
Serve it in the pan with the bread on the side — the point is scooping straight out of it.
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