Name: One-pan shakshuka with feta recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 1 red onion, halved, sliced; 1 red capsicum, thinly sliced; 3 garlic cloves, crushed; 2 tsp ground cumin; 2 tsp sweet paprika; 800g can diced tomatoes; 100g feta, crumbled; 4 eggs; Fresh coriander sprigs, to serve; Crusty bread, to serve

by Amira Georgy Last updated on 10/20/2023

I’m not sure if you can get a better breakfast than this spice-filled one-pot wonder. I love leaving the yolks runny and then using fresh crusty bread to scoop it up with the tangy tomato sauce. It’s delish! Feel free to make this for brunch, lunch or even dinner. We love that you can grab so many of these ingredients straight from the pantry as well, making it perfect for a meal on a budget. - Amira Georgy

Ingredients

1 tbsp extra virgin olive oil
1 red onion, halved, sliced
1 red capsicum, thinly sliced
3 garlic cloves, crushed
2 tsp ground cumin
2 tsp sweet paprika
800g can diced tomatoes
100g feta, crumbled
4 eggs
Fresh coriander sprigs, to serve
Crusty bread, to serve

Method

Step 1

Heat oil in a large deep ovenproof frying pan over medium heat. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and spices, and cook, stirring, for 1 minute or until fragrant.
Step 2

Add tomato and bring to a simmer. Season. Reduce heat to medium-low and simmer, uncovered, for 5-6 minutes or until mixture thickens slightly. Stir in half the feta.
Step 3

Make four indents in the tomato mixture and carefully crack eggs into indents. Cook, uncovered for 8-10 minutes or until egg whites have just set.
Step 4

Sprinkle with remaining feta and coriander. Serve with crusty bread.