Looking for a hearty dish with a kick? This shakshuka is warm, spicy and savoury – just the way you want it. Tomatoes, eggs and spices come together in the pan to create a flavour-packed meal that’s effortless to prepare. Bonus. You make it all in one pan. Perfect for a weeknight dinner, a chilled-out weekend or a lunch with friends.
Ingredients for the shakshuka
1 onion | 1 clove of garlic | 1 red pepper | 2-3 tbsp olive oil | ½ tsp cumin | ½ tsp sweet paprika | ¼ tsp cayenne pepper or chilli powder | 1 tin peeled tomatoes (approx. 380 g) | Salt & pepper | 100 g feta | 4 eggs | 2-3 tbsp fresh coriander | Rustic bread for dipping
Slice the onion into thin half rings, finely chop the garlic and cut the pepper into thin strips. Fresh and sharp – that’s how to start strong.
Heat the olive oil over a low heat in a large cast iron frying pan. Add the onion and pepper and let them soften for around 20 minutes. Add the garlic in the last few minutes for extra depth.
Preheat the oven to 190 °C (top and bottom heat). Time to start building some heat.
Add the cumin, paprika and cayenne pepper to the pan. Stir vigorously for about 1 minute until the aromas are released. This is where the magic begins.
Pour the peeled tomatoes with their juice into the pan. Gently crush them with a spatula. Season with salt and pepper and let the sauce reduce for 10–15 minutes until thick and rich.
Crumble the feta roughly over the sauce and stir it in gently. Make four small wells with a spoon and crack the eggs into them. Sprinkle with a pinch of salt and pepper.
Place the pan in the preheated oven and bake the shakshuka for 8 to 10 minutes. The whites should just be set, while the yolks remain soft. That’s perfect balance.
Take the pan out of the oven, sprinkle generously with fresh coriander and serve straight away with thick slices of bread. Dipping is non-negotiable.
Tip: Not a fan of coriander? Swap it for parsley or dill. Want extra heat? Add a pinch of chilli flakes before baking. Enjoy!
