Shakshuka with Feta

Shakshuka with Feta

By Sarah Yousif
0:10 To Prep
0:30 To Cook
4 Servings
Average Rating
Difficulty Easy

Perfect brekkie or brunch dish whipped up so easily! The flavours are hit every time!


  • 3 Tbs extra virgin olive oil
  • 1 large onion
  • 1 large red capsicum - thinly sliced
  • 3 garlic cloves - thinly sliced
  • 1 can whole plum tomatoes, coarsley chopped
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 140g feta cheese, crumbled
  • 6 large eggs
  • 2 tsp Meal Inspirations Morrocan Spice Blend

Step 1

Heat oven to 200 degrees.

Step 2

Heat oil in The Chefs Toolbox 30cm como advanced Frypan over medium-low heat. Add onion and capsicum. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in Moroccan Spice Blend a and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Step 3

Gently crack eggs into frypan over tomatoes. Season with salt and pepper. Transfer frypan to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with parsley and serve with hot sauce.

Chef's Tips

Add lamb or pork sausages on top for that extra big breakfast!





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