Moroccan Tagine-Spiced Breakfast Shakshuka with Feta

A flavorful twist on classic shakshuka, infused with the warm spices of a Moroccan tagine and topped with creamy feta cheese.

Prep Time

15 minutes

Total Time

45 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.63/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dessert

Cuisine:

British•Mediterranean

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive oil

£0.25

1mediumOnion(diced)

£0.30

1mediumBell pepper(diced (any color))

£0.70

1mediumZucchini(diced)

£0.60

2clovesGarlic(minced)

£0.10

28ouncesCanned crushed tomatoes

£1.10

2tablespoonsTomato paste

£0.15

2teaspoonsTagine spice blend((or a mix of cumin, coriander, ginger, turmeric, cinnamon))

£0.20

0.5teaspoonSmoked paprika

£0.05

0.3teaspoonCayenne pepper(or to taste (optional))

£0.03

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack pepper(or to taste)

£0.02

4Eggs

£1.20

4ouncesFeta cheese(crumbled)

£1.50

2tablespoonsFresh cilantro or parsley(chopped, for garnish)

£0.30

Total Cost

£6.50

£1.63 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
3.
Add zucchini and garlic and cook for another 2 minutes, until fragrant.
4.
Stir in crushed tomatoes, tomato paste, tagine spice blend, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer.
5.
Reduce heat and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
6.
Use a spoon to create four wells in the sauce. Crack an egg into each well.
7.
Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny.
8.
Remove from the oven and crumble feta cheese over the shakshuka.
9.
Garnish with fresh cilantro or parsley.
10.
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (360g)

345 kcal / 1443 kJ

Carbs

22g

8% of RDA

Fat

22g

31% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of cayenne pepper to your preferred level of spice.

For a richer sauce, add a tablespoon of harissa paste along with the other spices.

If you don't have an oven-safe skillet, you can transfer the shakshuka to a baking dish before adding the eggs and baking.

Serve with a dollop of plain yogurt for extra creaminess.

Cooking Equipment

Oven-safe skillet (10-12 inch)

Stovetop

Wine Pairings

No wine pairing suggestions available for this recipe.

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