Shakshuka with Feta & Za'atar

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

Prep Time

10 minutes

Total Time

35 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.52/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh•Hearty

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.25

1mediumOnion(Finely chopped)

£0.30

1mediumRed bell pepper(Finely chopped)

£0.70

3clovesGarlic(Minced)

£0.15

1teaspoonCumin(Ground cumin)

£0.08

1teaspoonPaprika(Smoked paprika preferred)

£0.05

0.3teaspoonCayenne pepper(Or to taste, omit for no spice)

£0.03

28ouncesCrushed tomatoes(Canned crushed tomatoes)

£1.10

2tablespoonsTomato paste

£0.15

1teaspoonSugar(Balances the acidity of the tomatoes)

£0.01

To tasteSalt

£0.01

To tasteBlack pepper

£0.02

4Eggs

£1.20

4ouncesFeta cheese(Crumbled)

£1.50

1tablespoonZa'atar

£0.20

2tablespoonsFresh parsley(Chopped, for garnish)

£0.35

Total Cost

£6.10

£1.52 per serving

Instructions

1.
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2.
Add garlic, cumin, paprika, and cayenne pepper and cook for 1 minute more, until fragrant.
3.
Stir in crushed tomatoes, tomato paste, sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
4.
Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation.
5.
Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking. For a firmer yolk, cook longer; for a runny yolk, cook less. Alternatively, you can transfer the skillet to a preheated oven at 350°F (175°C) for 5-7 minutes.
6.
Remove from heat and sprinkle with feta cheese, za'atar, and fresh parsley.
7.
Serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (375g)

365 kcal / 1527 kJ

Carbs

21g

8% of RDA

Fat

23g

33% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

13 g

14% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the spice level to your preference by adding more or less cayenne pepper.

For a richer flavor, add a splash of balsamic vinegar to the tomato sauce while simmering.

Don't overcook the eggs. A runny yolk is ideal for dipping.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large skillet with lid

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Shakshuka with Feta & Za'atar

Ingredients

Instructions