Spicy shakshuka with feta: runny yolks in tomato-pepper sauce, all in one pan

Tip: tap a step to mark it as done.

1. Sauté the onion and bell pepper

   8 min

   Heat the oil in a wide skillet with a lid. Add the finely chopped onion and the bell pepper cut into strips, and sauté over low heat for 6–7 minutes, until softened.

2. Add the spices

   1 min

   Add the crushed garlic, cumin, paprika, and red pepper flakes. Cook for half a minute, stirring constantly, until fragrant.

3. Thicken the sauce

   10 min

   Pour in the tomatoes, season with salt, and simmer uncovered for 10 minutes, until the sauce thickens and a spoon drawn through it leaves a trail.

4. Simmer the eggs

   7 min

   Use a spoon to make 6 wells in the sauce and crack an egg into each one. Cover the skillet and simmer over low heat for 6–7 minutes, until the whites are set and the yolks are still runny.

5. Top with feta

   2 min

   Sprinkle the shakshuka with crumbled feta and chopped parsley, and serve straight from the skillet with bread.

Tip: The sauce must be thick before you add the eggs, or the whites will spread. Check the yolks after 6 minutes; they firm up with each additional minute under the lid.

This recipe was translated from the Slovak original: Pikantná shakshuka s fetou: tekuté žĺtky v paradajkovej omáčke s paprikou a všetko v jednej panvici