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🥙 Middle Eastern
Brooklyn Shakshuka
🥙 Middle Eastern
Eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs and served with bread. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 2 Easy Ingredients
- 🧅Onion1, sliced
- 🍅Tomato5, chopped
- 🧄Garlic3 cloves
- 🫙Olive Oil2 tbsp
- 🥚Eggs4
- 🌶️Ground Cumin1 tsp
- 🌶️Paprika1 tsp
- 🌶️Red Bell Pepper1, sliced
Optional extras
- 🌿Fresh Parsley2 tbsp
- 🧀Feta Cheese50 g
- 🍞Breadto serve
Instructions
- 1
Soften onion and pepper in olive oil, add garlic, cumin and paprika.
- 2
Add tomatoes and simmer 10–15 minutes into a thick sauce; season.
- 3
Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny.
- 4
Top with feta and parsley and serve with bread.
Chef's tip
Cover the pan once the eggs go in so the tops set without overcooking the yolks.
Brooklyn Shakshuka
- Time
- 35 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 10 / 25 min
Ingredients
- 🧅 Onion1, sliced
- 🍅 Tomato5, chopped
- 🧄 Garlic3 cloves
- 🫙 Olive Oil2 tbsp
- 🥚 Eggs4
- 🌶️ Ground Cumin1 tsp
- 🌶️ Paprika1 tsp
- 🌶️ Red Bell Pepper1, sliced
Optional
- 🌿 Fresh Parsley2 tbsp
- 🧀 Feta Cheese50 g
- 🍞 Breadto serve
Steps
- Soften onion and pepper in olive oil, add garlic, cumin and paprika.
- Add tomatoes and simmer 10–15 minutes into a thick sauce; season.
- Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny.
- Top with feta and parsley and serve with bread.
