Shakshuka with Crumbled Feta


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red capsicum, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 400g can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 150g feta cheese, crumbled
  • 6 large eggs
  • Chopped Coriander, for serving


  • Heat oven to 190 degrees celsius.
  • Heat oil in a large skillet over medium-low heat.
  • Add onion and bell pepper. Cook gently until very soft.
  • Add garlic and cook for 1 to 2 minutes until tender; stir in cumin, paprika and cayenne, and cook for 1 minute.
  • Pour in tomatoes & season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, approximately 10 minutes.
  • Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes.
  • Season with salt and pepper.
  • Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  • Sprinkle with coriander and serve with hot sauce.

Recipe credit goes to Melissa Clark at NYT Cooking.

Image credit goes to Andrew Scrivani.

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