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Shakshuka & Feta


  • 2 eggs

  • 30 grams of feta cheese

  • 1⁄2 tablespoon of butter

  • 1 red pepper, deseeded and sliced

  • 1 white onion, diced

  • 120 millilitres of tomato sauce

  • 1 teaspoon of dried basil or a handful of fresh basil leaves

  • 1 teaspoon of dried oregano or a handful of fresh oregano leaves

  • 1 teaspoon of ground cumin

  • A pinch of cayenne pepper

  • A pinch of pepper


  • Begin by melting the butter in a small frying pan over a medium heat and then add the sliced red pepper and finely diced onion

  • Cook gently for around 10 minutes, or until the vegetables have turned soft and golden, stirring often to prevent sticking

  • Once the vegetables are cooked add the sauce and all of the spices except the cayenne pepper. Lower the heat and gently simmer the sauce for around ten minutes.

  • The sauce should now be looking rich and delicious

  • At this point, crumble the feta cheese into the pan and make two small hollows in the surface of the sauce by using the back of a spoon

  • Crack the eggs into the hollows and sprinkle over the cayenne pepper

  • Put a lid on the frying pan and let the eggs poach in the tomato sauce. This stage is important, so if you do not have a lid for your frying pan just use any lid that is larger than your pan

  • Check the eggs often and remove from the heat once the white has set and the yolk has turned golden yellow

  • Remember, the eggs will continue to cook in the sauce even once the heat has been turned off so if you want a runny yolk take the pan off the heat slightly earlier

  • When the eggs are cooked to your liking use a large spoon to serve in a bowl


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