Vegetarian feta shakshuka

Vegetarian feta shakshuka with organic eggs, tomatoes and feta. A traditional one-pan dish from the Middle East that's great for a late breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 25 g
• Fat: 24 g
• Carbs: 15 g

Ingredients

• 400g tomatoes
• 1 pepper
• 1 onion
• 4 organic eggs
• 100g feta
• 1 tsp cumin

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Finely dice the onion and pepper and cook them in a deep non-stick frying pan until soft and translucent.
2. Pour the tinned tomatoes over them, stir in the cumin and let the sauce reduce for 10 min.
3. Use a spoon to press four hollows into the thickened sauce and carefully crack the eggs into them.
4. Crumble the feta generously over the pan and put a lid on.
5. Let the eggs set for about 5 min, until the egg whites are firm and the egg yolks are still soft inside.

Good to know

Shakshuka is a real classic in which the eggs are poached right in the hot tomato sauce. The melted feta gives the dish a salty note.

Swaps

Feta → soft goat's cheese (for a softer, creamier texture that spreads even better in the hot sauce).

Cooking tips

The lid is crucial. Without it, the eggs don't cook through on top and stay raw while they're already catching on the bottom.

Storage

Reheated eggs often turn rubbery. It's best to only cook as many eggs as you can eat straight away.

Allergens

Contains egg and milk. Completely gluten-free and nut-free.