Recipes › Heat Tolerant Tomato › Shakshuka with Feta
Shakshuka with Feta
Eggs poached directly in a spiced, slow-simmered sauce of heat-tolerant tomatoes, roasted red peppers, onion, and cumin. The heat-tolerant variety gives the sauce a denser, meatier base than regular tomatoes, which means it stays thick and clingy rather than watery. Finished with crumbled feta and fresh herbs, this is a bold, satisfying meal from one skillet.
Heat Tolerant Tomato is usually ready May to June. More heat tolerant tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lb heat-tolerant tomatoes, roughly chopped
- 6 eggs
- 4 oz feta cheese, crumbled
- 2 roasted red peppers, from a jar, sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper, or to taste
- 3 tbsp olive oil
- 3 tbsp fresh parsley or cilantro, chopped
- 1 tsp salt, to taste
Contains: eggs, milk.
Method
- Heat olive oil in a large, wide skillet over medium heat. Add onion and cook 6 minutes until softened and beginning to colour. Add garlic, cumin, smoked paprika, and cayenne and cook 1 minute.About 7 min
- Add tomatoes and roasted red peppers. Season with salt. Cook over medium heat, stirring and breaking up tomatoes with a spoon, for 15 minutes until sauce is thick and jammy.About 15 min
- Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well.About 2 min
- Scatter crumbled feta over the sauce (not directly on the eggs). Cover the skillet and cook over medium-low heat for 6-8 minutes until egg whites are set but yolks are still runny.About 8 min
- Remove from heat and scatter fresh herbs over the top. Serve directly from the skillet with crusty bread or warm pita.About 2 min
Tips
- Heat-tolerant tomatoes make a thicker, less watery shakshuka sauce — you won't need to cook as long to reduce it down.
- Watch the egg whites carefully — they should be fully opaque before serving, but the yolks should still wobble.
- A cast-iron skillet retains heat beautifully for this dish and goes straight from stovetop to table.
Ring the changes
- Add diced merguez or chorizo at step 1 for a meatier, spicier shakshuka.
- Skip feta and finish with a drizzle of tahini for a dairy-free version.
Keeping it
The tomato sauce base keeps refrigerated for 5 days — make the sauce ahead and add eggs to order. Cooked shakshuka with eggs is best eaten immediately.
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