Shakshuka with Feta
This is one of those one-pan wonders that hits all the right notes—protein, healthy fats, fibre, flavour, and comfort. Perfect for breakfast, lunch, or even a light dinner. Here’s how to make it:
Ingredients
• ½ tablespoon butter
• 1 red pepper, deseeded and sliced
• 1 white onion, diced
• 120 ml tomato sauce (or passata)
• 1 teaspoon dried oregano or a small handful of fresh oregano leaves
• 1 teaspoon dried basil or a small handful of fresh basil leaves
• 1 teaspoon ground cumin
• A pinch of cayenne pepper
• A pinch of black pepper
• 30g feta cheese, crumbled
• 2–3 eggs (depending on appetite
Method:
1. Start with the base.
Melt the butter in a small frying pan over medium heat. Add the onion and red pepper. Cook gently for around 10 minutes, stirring often, until soft and golden.
2. Add the flavour.
Stir in the chopped tomatoes, cumin, paprika, coriander, salt and pepper. Hold off on the cayenne for now. Lower the heat and let it simmer gently for about 10 minutes. The sauce should thicken slightly and become rich and fragrant.
3. Add the extras.
Crumble in the feta cheese. Use the back of a spoon to create two small hollows in the sauce.
4. Poach the eggs.
Crack the eggs into the hollows and sprinkle a little cayenne over the top (go easy if you’re spice-sensitive). Cover the pan with a lid—if you don’t have one that fits, just use a larger one from another pot.
5. Watch the timing.
Let the eggs poach in the sauce. Keep an eye on them. Once the whites are set and the yolks still have a bit of wobble, take the pan off the heat. The eggs will keep cooking from the residual heat, so if you like them runny, act fast.
6. Serve and enjoy.
Scoop onto a plate (or eat straight from the pan—no judgment). Serve with a slice of sourdough or just as is.
Why it works:
It’s high in protein, rich in micronutrients (especially from the eggs, feta, and tomato), and supports satiety without a blood sugar crash. It’s also adaptable—swap the feta for avocado, or toss in some spinach or leftover veg
