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Shakshuka with feta in a pan

Shakshuka with feta

Shakshuka with feta - deliciously soft eggs stewed in aromatic saucy vegetables. Perfect weekend brunch that will get your tastebuds dancing!
5 from 2 votes
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Course: brunch, lunch
Cuisine: Middle Eastern
Keyword: Baked eggs, shakshouka
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 319kcal
Author: Genevieve

Ingredients

  • 4 eggs
  • ½ red capsicum/pepper medium sized, finely diced
  • 1 can diced tomatoes or 5 - 6 fresh tomatoes, roughly diced
  • ½ brown onion finely diced
  • 1 clove garlic minced
  • ½ teaspoon cumin seeds
  • ¼ teaspoon cayenne pepper add more for extra spicy
  • ¼ cup parsley finely chopped, separate stems from leaves
  • 1 tablespoon dark brown sugar
  • 30 g /1 oz feta cheese substitute: dollops of greek yoghurt
  • tablespoon olive oil
  • teaspoon sea salt adjust for taste
  • black pepper

Serve with

  • Any kind of flatbread or toasted bread slices

Instructions

  • In a small non-stick pan (25cm/8.5inch pan), cook onions until soft and lightly golden on low heat. This will take about 4 minutes.
  • Add minced garlic, finely chopped parsley stems, cumin seeds and cayenne pepper. Continue to cook on low heat for 2 minutes, allowing the spices to become aromatic. (note 1)
  • Add capsicum/pepper, cook on low heat for 3 minutes. Stirring constantly, allow the rawness to cook out and develop aroma.
  • Pour in tomatoes, sugar, salt and pepper. Mix through and put a lid on, simmer on low heat for 10 minutes. (note 2)
  • Remove lid, taste the sauce. Adjust for seasoning if required.
  • Crack 4 eggs into the pan, spacing each egg out. Lightly sprinkle the yolks with a little sea salt. Place the lid back on, simmer for 6 - 7 minutes. 6 minutes for runny yolks, 7 minutes for firmer yolks.
  • Sprinkle with crumbled feta cheese and chopped parsley leaves.
  • Serve with toasted flat breads or other kinds of breads.

Notes

Note 1. Frying spices will wake the spices up. The cumin seeds will release its natural oils and become deliciously aromatic. It'll also help take away the rawness of cayenne pepper. The flavours just become just richer and deeper. I like using this technique whenever tomato pastes are used in a recipe - referred to as 'cooking out'. 
Note 2. Lid if you don't have a lid for your pan/skillet, loosely cover with a sheet of foil paper. Just be careful - it'll be hot! Protect your hands with a tea towel or oven mitts 
Note 3. Cooking for a crowd This recipe makes enough for 2 people. Use a larger pan and double or triple the ingredients for a group of 4 or 6. Otherwise, you can always put 2 or 3 small pans on the stove and adjust ingredients accordingly.
Note 4. Reheating best reheat on a stove and add some water in if the sauce becomes a little too thick. 
Nutritional value excludes serving breads.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 319kcal | Carbohydrates: 15.7g | Protein: 15.2g | Fat: 23g | Saturated Fat: 6.5g | Cholesterol: 341mg | Sodium: 678mg | Potassium: 447mg | Fiber: 2.4g | Sugar: 8.5g | Calcium: 173mg | Iron: 4mg