Silky Shakshuka with Feta and Fresh Herbs

Name: Silky Shakshuka with Feta and Fresh Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Brunch
Ingredients: 3 tbsp extra-virgin olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1,5 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 crushed tomatoes (796 ml can); 1 tsp red wine vinegar; 6 large eggs; 0,5 cup feta cheese, crumbled; 3 tbsp fresh parsley, chopped; 3 tbsp fresh cilantro, chopped

A bubbling skillet of spiced tomatoes cradling runny eggs, finished with tangy feta and a shower of herbs for a bright, savoury brunch.

Time: 35 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

Warm 3 tbsp extra-virgin olive oil in a 10-inch cast-iron skillet over medium heat until it shimmers without smoking.
Add the diced onion and bell pepper; sweat for 6-7 minutes until softened and translucent.
6-7 minutes
Stir in the minced garlic, cumin, smoked paprika, and tomato paste; cook 90 seconds until the paste darkens and smells toasty.
Pour in the crushed tomatoes with 1/4 cup water, season with salt and pepper, and simmer for 10-12 minutes until the sauce thickens and coats the back of a spoon.
10-12 minutes
Splash in the red wine vinegar and taste for seasoning; the sauce should be jammy and slightly tangy.
Using the back of a spoon, make 6 shallow wells in the sauce and crack an egg into each.
Cover the skillet and cook over low heat for 5-7 minutes, until the whites are set at 160°F (71°C) but yolks remain glossy.
5-7 minutes
Crumble the feta over the top and scatter with chopped parsley and cilantro.
Serve immediately from the skillet with warm crusty bread for dipping.

Chef's tip

Toast the tomato paste until it turns brick-red before adding liquid — this caramelization step deepens the sauce with roasted umami notes you can't achieve otherwise.