One-Skillet Shakshuka Eggs

Cook Time 20 minutes

Servings 3


3 large eggs
¾ cup feta cheese, crumbled
1 red capsicum, seeded and sliced
½ tin x 400g crushed tomatoes
2 cups chopped fresh tomatoes
1 medium red onion, sliced
2 garlic cloves, thinly sliced
2 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
Pinch of cayenne, or to taste
Pinch of sea salt
Pinch of black pepper
Handful fresh, chopped coriander for garnish (optional)


Preheat the oven to 190 degrees. Heat a medium cast iron skillet over medium heat, then add the olive oil, garlic, onion and capsicum. Stir to coat with the oil and spices, then continue to cook and stir for about 15 to 20 minutes or until the veggies soften. You don’t want them to brown so be sure the heat isn’t too high.

Add the crushed and fresh tomato and bring to a low simmer. Cook for about 10 minutes more until the fresh tomato softens. Stir in crumbled feta.

Now, you’ll add the eggs. Make little wells in the tomato sauce and crack an egg into each one. Place the skillet in the oven and bake for 8 to 10 minutes or until the whites are set. Carefully remove from the oven, garnish with coriander and serve.


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