Irresistible Shakshuka with Feta and Fresh Herbs
Dive into the rich flavours of the Middle East with our Shakshuka recipe, a tantalising dish of eggs poached in a spicy tomato and capsicum sauce, topped with creamy feta and aromatic herbs. Fragrant cumin seeds and paprika infuse the sauce with warmth, while fresh parsley and coriander add a burst of freshness. Served with crusty bread for dipping, this dish is perfect for brunch, lunch, or dinner, offering a delightful combination of textures and tastes that will leave you craving more.
Shakshuka
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
4 medium eggs
2 big red capsicums
1 chopped onion
2 chopped cloves garlic
1½ tbsp paprika powder
1 tbsp cumin seeds
5 g fresh flat chopped parsley
15g fresh chopped coriander
800 g canned peeled tomatoes
200 g feta
2 tbsp extra virgin olive oil
Bread to dip
Directions
- Cut red capsicums into thin strips. Heat ghee or coconut oil in a large frying pan over medium heat.
- Fry chopped onion for 5 minutes, stirring regularly. Add chopped garlic, paprika, cumin seeds, parsley, and capsicum. Fry for 2 minutes.
- Add canned peeled tomatoes to the onion-pepper mixture. Crush tomatoes slightly with a spoon. Season with salt and pepper, bring to a boil and let it simmer gently for 10 minutes.
- Make wells in the tomato mixture with the back of a spoon. Carefully crack eggs into the wells. Sprinkle eggs lightly with salt and pepper. Cover the pan and simmer for 10 minutes until the egg whites have set.
- Heat bread according to package directions. Sprinkle shakshuka with fresh coriander and crumbled feta. Serve hot with crusty bread for dipping.
Notes
- Add some chilli flakes to spice it up!
