Shakshuka
with feta and coriander
You'll need: Stovetop · Frying Pan
Eggs gently cooked in a spicy tomato sauce – a breakfast nobody turns down in the evening either. The flatbread isn't a side here, it's your cutlery.
Ingredients for 2 servings
- For the shakshuka
- 2 tbspOlive oil
- 1Onion
- 1Red bell pepper
- 2 clovesGarlic
- 1 tspCumin, ground
- 1 tspPaprika, sweet
- ½ tspChilli flakes
- 1 canChopped tomatoes (canned), 400 g
- 2 pinchesSalt
- 1 pinchPepper
- 4Eggs
- To serve
- 100 gFeta
- ½ bunchCoriander
- ½Flatbread, for dipping
Contains: Gluten, Eggs, Milk, Sesame
Method
Step 1: Cut the onion and pepper into thin strips and finely chop the garlic.
Step 2: Heat the oil in a frying pan (approx. 26 cm). Fry the onion and pepper for 6 minutes until soft, then add the garlic, cumin, paprika and chilli flakes and toast for 1 minute.
Timer: 7 min
Step 3: Add the tomatoes, season with salt and pepper and simmer uncovered for 8 minutes until the sauce is nice and thick.
Timer: 8 min
Step 4: Use a spoon to press four hollows into the sauce and crack an egg into each. Cover and cook over low heat for 7 minutes until the whites are set and the yolks are still runny.
Timer: 7 min
Step 5: Crumble the feta over the top, sprinkle with chopped coriander and serve straight from the pan with flatbread.
Tips
- Put the lid on so the egg whites set on top before the yolks turn hard.
- The sauce can be nice and thick – otherwise your eggs will swim away.
Swaps
- Not a fan of coriander? Flat-leaf parsley works just as well.
- Vegan: leave out the eggs and warm chickpeas and smoked tofu in the sauce instead.
Storage
The sauce without eggs keeps for 3 days in the fridge – to reheat, simply crack fresh eggs into it.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 69 g |
| Fat | 36 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Calliopejen1 · CC BY-SA 3.0
