Shakshuka with Feta and Za'atar

A flavorful and hearty Middle Eastern breakfast featuring eggs poached in a spiced tomato sauce, topped with feta cheese and za'atar.

Prep Time

15 minutes

Total Time

40 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.49/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil is preferred)

£0.15

1mediumOnion(Chopped)

£0.30

1mediumRed bell pepper(Chopped)

£0.70

4clovesGarlic(Minced)

£0.15

28ouncesCanned crushed tomatoes

£1.20

2tablespoonsTomato paste

£0.10

1teaspoonSmoked paprika

£0.05

1teaspoonCumin

£0.05

0.3teaspoonCayenne pepper(Optional, for heat)

£0.02

0.5teaspoonSugar(Balances the acidity of the tomatoes)

£0.01

4Eggs

£1.20

4ouncesFeta cheese(Crumbled)

£1.50

2teaspoonsZa'atar

£0.20

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

To tasteSalt

£0.01

To tasteBlack pepper

£0.02

Total Cost

£5.96

£1.49 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 5-7 minutes.
3.
Add garlic and cook for another minute until fragrant.
4.
Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, cayenne pepper (if using), and sugar. Season with salt and pepper to taste. Bring to a simmer.
5.
Reduce heat and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
6.
Use a spoon to create four wells in the tomato 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 oven and sprinkle with crumbled feta cheese and za'atar.
9.
Garnish with fresh parsley and serve immediately with warm bread or pita for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

355 kcal / 1485 kJ

Carbs

19g

7% of RDA

Fat

24g

34% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of cayenne pepper to your preference for heat.

If you don't have an oven-safe skillet, you can transfer the tomato sauce to a baking dish after creating the wells for the eggs.

For a richer flavor, add a tablespoon of harissa paste to the tomato sauce.

You can substitute other vegetables like zucchini or eggplant for the bell pepper.

Cooking Equipment

Oven-safe skillet (cast iron recommended)

Stovetop

Wine Pairings

No wine pairing suggestions available for this recipe.

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