Greek · Brunch
Poached Eggs in Tomato Sauce
Greek Shakshuka with Feta
Eggs poached directly in a spiced tomato and pepper sauce topped with crumbled feta and oregano, a Greek-style weekend brunch.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
32gFat
28gCarbs
8gSugar
5gFiber
780mgSodium
210mgChol
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Instructions
1
Prep
Dice onions and red peppers finely, mince garlic, roughly chop tomatoes and parsley, crumble feta cheese. Measure paprika, chilli flakes, oregano, salt, and pepper.
2
Saute
Heat olive oil in a large wide pan over medium heat. Add onions and red peppers, cook 7–8 minutes until completely tender. Add garlic, cook 1 minute until fragrant.
3
Bloom
Stir in tomato paste, paprika, chilli flakes, and oregano. Cook 1 minute until fragrant and paste darkens slightly.
4
Simmer
Add tomatoes, salt, and pepper. Simmer 10–12 minutes over medium heat until sauce thickens and tomatoes fully break down.
5
Poach
Make 6 wells in the sauce with the back of a spoon. Crack one egg into each well. Cover pan, reduce heat to low, cook 6–7 minutes until egg whites set but yolks remain runny.
6
Plate
Scatter crumbled feta and parsley over eggs and sauce. Serve directly from the pan with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 120g (4.2 oz) feta cheese
- 2 large red peppers
- 4 large ripe tomatoes
- 1 medium onion
- 4 garlic cloves
- 4 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 2 tsp sweet paprika
- 0.5 tsp chilli flakes
- 1 tsp dried oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 20g (large handful) flat-leaf parsley
- crusty bread