Spiced Tomato Eggs with Feta — Shakshuka with Feta and Harissa Brunch
A North African-Middle Eastern brunch classic, eggs poached directly in a spiced tomato and pepper sauce enriched with harissa, topped with crumbled feta and fresh herbs and served with warm flatbread for scooping.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 1 medium onion and 1 large red pepper. Finely grate 3 garlic cloves. Crumble 80g feta. Roughly chop 10g parsley and tear 5g mint. Have 4 large eggs ready.
Saute
Heat 2 tbsp olive oil in a wide, deep frying pan over medium heat. Add onion and pepper, cook 6–7 minutes until completely softened, stirring occasionally.
Bloom
Add garlic, harissa paste, cumin, and smoked paprika. Stir constantly for 1 minute until very fragrant and the spices coat the vegetables evenly.
Simmer
Add 400g canned chopped tomatoes, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp sugar. Stir to combine. Simmer uncovered 10–12 minutes over medium heat, stirring occasionally, until the sauce thickens and deepens in colour.
Poach
Make 4 wells in the sauce using the back of a spoon. Crack one egg into each well. Cover with a lid and cook over low-medium heat 5–6 minutes until egg whites are fully set but yolks remain runny.
Finish and plate
Scatter crumbled feta, parsley, and mint over the shakshuka. Drizzle with extra virgin olive oil. Serve immediately straight from the pan with 2 warm flatbreads alongside for scooping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.