Baked Feta Shakshuka

Spencer Lengsfield
by Spencer Lengsfield
4 Servings
45 min

Shakshuka, or shakshouka, is a Middle Eastern and North African dish of eggs poached in a tomato sauce with peppers, onion, garlic, cumin, and paprika. This is a pretty traditional shakshuka recipe, with the addition of honey and chilli baked feta and some spicy smoky butter, inspired by Turkish eggs. If you don’t like baked feta, just crumble it over the shakshuka at the end. This would also be really great with some diced chorizo or any other breakfast sausage, too. With some freshly baked crusty bread to dunk in the runny yolks, spicy tomato sauce, and sweet baked feta, this is a crowd-pleasing brunch recipe!

Perfect with some freshly baked bread to dunk in the runny yolks

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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For the shakshuka
  • 4 Eggs
  • 1 Block feta cheese
  • 2 Tins of high quality chopped tomatoes
  • 1 Onion, diced
  • 1 Red pepper, diced
  • 3 Garlic cloves, minced
  • 1 tbsp tomato puree
  • 1 tsp Ground cumin
  • 1/2 tbsp Smoked paprika
  • 1 tbsp Balsamic vinegar
  • 1 Red chilli, minced
  • Salt and pepper
  • A large bunch of coriander, roughly chopped
  • 1 Lemon
  • 2 Radishes, sliced
For the spicy butter
  • 50g Unsalted butter
  • A large pinch of aleppo chilli flakes (normal chilli flakes will work too)
  • 1 tsp Smoked paprika
  • A pinch of salt

Preheat your oven to 180℃. Start by adding your diced onion and pepper to an oven-proof pan with a splash of oil, and cook until they begin to soften. Add in your minced garlic, red chilli, and tomato paste, along with your spices, and continue to cook for a further few minutes until everything is soft.
Add in your chopped tomatoes and balsamic vinegar, then reduce to medium/low and leave to simmer for 20-30 minutes, or until the sauce has thickened and darkened slightly. Turn off the heat.
Slice your feta into four rectangles by halving it horizontally first so you have two thinner pieces, then cutting each of those in half. If you want the feta to be extra gooey, pop the slices into the oven for 5 minutes before placing them into the shakshuka. Carefully place the feta rectangles into the sauce. Don't worry if they break, just put them together in the sauce. Drizzle some honey over each piece of feta, and finish with some salt, pepper, and chilli flakes.
Make four wells in the sauce for your eggs, and carefully crack those into the wells. Don't forget to season your eggs with salt and pepper before they go in the oven.
Pop the whole pan into the oven and cook until the whites have just set but the yolks are still runny, around 10 minutes but this will depend on the size of your pan, so keep an eye on it.
While that's in the oven, get a small non-stick pan, and melt your butter. Once the butter has just melted, stir in your chilli flakes, smoked paprika, and salt. You can also stir in a squeeze of honey, but make sure you do this right at the end.
When your eggs are set and your feta is slightly browned and soft, remove from the oven. Drizzle over your spicy butter, and garnish with chopped coriander, sliced radishes, lemon zest, and lemon wedges. Serve with some crusty bread, and enjoy!
Spencer Lengsfield
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