Shakshuka + Feta

Makes 2 servings. 45 minute cook time.

Goes great with toasted sourdough bread.


  • 1 ½ tbsp extra-virgin olive oil

  • 1 onion, small, halved and thinly sliced

  • ½ bell pepper, seeded and thinly sliced (mix of red, yellow and orange if feeling colourful)

  • 2 garlic cloves, thinly sliced

  • 1 tsp ground cumin

  • 1 tsp sweet paprika

  • ⅛ tsp ground cayenne, or to taste

  • ½ can (28-ounce) whole plum tomatoes with their juices, coarsely chopped

  • ¾ teaspoon kosher salt, plus more as needed

  • ¼ teaspoon black pepper, plus more as needed

  • ½ cup feta, semi-firm, crumbled

  • 2 tbsp pine nuts

  • 4 eggs

  • 2 sausages of your choice, broken down (optional)

  • Cilantro, chopped, for garnish


  1. Preheat oven to 375 degrees Celsius.

  2. Gently toast pine nuts in a large, dry, skillet on medium heat (watch carefully so they don't burn!), about 3 minutes. Set pine nuts aside.

  3. Bring heat down to medium-low, and add oil. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.

  4. Add garlic and cook until tender and fragrant, 1 to 2 minutes;

  5. Stir in cumin, paprika and cayenne, and cook 1 minute.

  6. If using optional sausage, add to pan now.

  7. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

  8. Stir in crumbled feta & pine nuts

  9. Gently crack eggs into skillet over tomatoes (tip: crack into small bowl and 'pour' egg into skillet). Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5 to 7 minutes.

  10. Sprinkle with cilantro and serve