Shakshuka (also spelled Shakshouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, and is traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews. It is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. This is my modified version of this delicious dish – which is wonderful for breakfast, lunch or dinner…



Shakshuka With Feta and Chickpeas
Serves 2
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  1. 2 tbsp olive oil (extra-virgin)
  2. 1 onion, chopped
  3. 1 large red bell pepper, seeded and sliced thin
  4. 2 cloves garlic, minced
  5. 1 tsp ground cumin
  6. 1 tsp paprika
  7. 2 tins/cartons chopped tomatoes
  8. 1 tin chickpeas
  9. 3/4 - 1 cup crumbled feta cheese
  10. 150g baby spinach leaves, washed and dried (a few large handfuls)
  11. 4 large eggs
  12. hot sauce to serve
  13. salt and pepper
  1. Pre-heat the oven to 190C/375F
  2. Heat the oil in a large skillet over medium-low heat. Add the onion and bell pepper. Cook until soft - about 10 minutes. Add the garlic, cumin and paprika. Stir for a minute. Add the tomatoes, chickpeas and spinach. Simmer until the spinach is wilted, and the sauce thickens, about 10 minutes. Stir in the feta. Taste, and season with salt and pepper as needed.
  3. Gently crack the eggs on top of the mixture. Season the eggs lightly with salt and pepper. Put the skillet in the oven and bake until the eggs are just set, around 7-10 minutes. Watch the eggs carefully towards the end - they go from undercooked to overcooked very quickly. You want to keep the yolks soft.
  4. Serve with crusty bread and a dash of hot sauce.
The Pescetonian