Shakshuka with eggs, feta and coriander in a frying pan

“Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed

Shakshuka

with feta and coriander

30 min (15 min active) · Easy

You'll need: Stovetop · Frying Pan

Text written with AI assistance and reviewed by our editors

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

2 servings

Convert to grams

Contains: Gluten, Eggs, Milk, Sesame

Method

  1. Step 1: Cut the onion and pepper into thin strips and finely chop the garlic.

  2. 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

  3. 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

  4. 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

  5. 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

Nutrition per serving
Calories750 kcal
Protein36 g
Carbohydrates69 g
Fat36 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Breakfast”

You'll also find this recipe in: Dinner in 20 Minutes

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 2 tbsp Olive oil
  • 1 Onion
  • 1 Red bell pepper
  • 2 cloves Garlic
  • 1 tsp Cumin, ground
  • ½ tsp Chilli flakes
  • 1 can Chopped tomatoes (canned)
  • 4 Eggs
  • 100 g Feta
  • ½ bunch Coriander
  • ½ Flatbread

Check the pantry

  • 1 tsp Paprika, sweet
  • 2 pinches Salt
  • 1 pinch Pepper

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Image credits

Image credits:

  • Cover image: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
  • Bircher muesli topped with fresh berries and yoghurt in a bowl: “Muesli with Berries” by David Stewart, CC BY 2.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed

All image credits