Shakshuka with Feta

Shakshuka — a simple, cosy dish of tomato sauce and eggs that works for a late breakfast, lunch or a light dinner. In this version everything is especially convenient: the base is made with ready-made tomato sauce, and just before serving you add feta, parsley and a pinch of chilli.

Ingredients

• 1 yellow onion
• 1 garlic clove, crushed
• 2 tbsp oil
• 1/2 tsp harissa
• 1 tsp ground cumin
• 2 packs ready-made pizza sauce, 200 g each
• 4 small eggs
• 75 g feta
• 50 ml chopped parsley
• chilli flakes, to serve
• toasted sourdough bread, to serve

Method

1. Peel and finely chop the onion and garlic. Heat the oil in a frying pan and cook the onion and garlic over medium heat for about 5 minutes, until softened.

   

2. Add the harissa and cumin and cook for another minute. Pour in the pizza sauce and let it simmer for a few minutes.

   

3. Carefully crack the eggs into the sauce, leaving a little space between them. Cover the pan with a lid and cook over low heat for 5–10 minutes, until the whites are set and the yolks are cooked to your liking.

   

4. Before serving, scatter the shakshuka with crumbled feta, parsley and chilli flakes. Serve with toasted sourdough.

   

Notes

💛 Keep an eye on the eggs towards the end of cooking: timing can vary slightly depending on egg size and the pan.

💛 Bread is perfect here — it’s great for scooping up the flavourful tomato sauce.

💛 For a gluten-free version, serve with gluten-free bread.