Go Back
Shakshuka Recipe
Victoria Haneveer

Middle Eastern Shakshuka Recipe

This healthy dish is made with tomatoes, bell pepper, garlic, aromatic spices, eggs and more. Serve it with crusty or chewy bread for breakfast or brunch. We like to add feta and cilantro to ours.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Cuisine: Middle Eastern
Ingredients Method

Ingredients
 

  • 3 tablespoons olive oil
  • 1 thinly sliced red bell pepper
  • 1 halved, thin-sliced yellow onion
  • 3 thinly sliced garlic cloves
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 28 oz (800g) canned chopped tomatoes in juices
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 oz (140g) crumbled feta cheese
  • 6 large eggs
  • Chopped cilantro (fresh coriander leaves), to serve
  • Hot sauce, to serve

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat the oil in an ovenproof skillet over a low-medium heat.
  3. Add the bell pepper and onion and cook gently for 20 minutes or until tender.
  4. Add the garlic and cook for a minute or 2.
  5. Stir in the cayenne, paprika and cumin, and cook 1 more minute.
  6. Add the tomatoes, salt and black pepper.
  7. Simmer for 10 minutes then stir in the feta cheese.
  8. Crack the eggs into the skillet and season with more salt and black pepper.
  9. Put the skillet in the oven and bake for 8 minutes or until the eggs are set.
  10. Serve sprinkled with cilantro and offer hot sauce on the side.