Shakshuka with Feta & Sourdough
Eggs poached in a spiced tomato and pepper sauce, crumbled feta and charred sourdough — a long, unhurried brunch.
A brunch dish that feels generous rather than effortful — a vivid pan of spiced tomatoes, eggs cracking into little wells, eaten straight from the skillet with charred bread.
It is best eaten slowly, at a table, with people you are in no hurry to see leave.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 red pepper and 1 yellow pepper, sliced
- 3 cloves garlic, finely sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- 1 tin (400g) good-quality tomatoes
- 1 tbsp tomato purée
- 4–6 eggs
- 100g feta, crumbled
- A handful of coriander and parsley
- Sourdough bread, to serve
Method
- 1
Heat the oil in a large skillet. Add the onion and peppers with a pinch of salt and cook gently for 12–15 minutes until soft and beginning to caramelise.
- 2
Add the garlic, cumin, paprika and chilli and cook for 2 minutes until fragrant. Stir in the tomatoes and purée, season well, and simmer for 10 minutes until thick and glossy.
- 3
Make little wells in the sauce and crack an egg into each. Cover and cook gently for 5–8 minutes until the whites are set but the yolks still tremble.
- 4
Scatter over the crumbled feta and herbs. Bring the pan to the table with charred sourdough for dipping, and serve immediately.
The sauce can be made well ahead and reheated — only the eggs need to be done at the last moment. That makes this the rare brunch dish that lets you sit down with your guests.
Breakfast
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