World Kitchen
Shakshuka with Feta and Green Tahini
Shakshuka is an iconic Middle Eastern dish that has won global popularity due to its harmonious blend of vibrant spices and simple, rustic ingredients. In this recipe, eggs are gently poached in a thick, spiced tomato sauce with bell peppers, cumin, and coriander, soaking up the deep flavors of the base. The dish is topped with crumbly, salty feta cheese and an elegant green sauce made from tahini sesame paste and fresh herbs. The beautiful contrast between the hot, tangy-sweet tomato base, rich liquid egg yolk, and creamy-nutty sauce makes this the perfect hearty breakfast or brunch.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 18 g
- Fat
- 32 g
- Carbs
- 16 g
- Fiber
- 4 g
Step by step
Method
- 01
Heat olive oil in a large deep skillet over medium heat
Heat olive oil in a large deep skillet over medium heat. Sauté finely chopped onion and sliced bell peppers for about 5 minutes until soft and the onions turn translucent.
- 02
Add minced garlic, cumin, and a pinch of salt to the sautéed…
Add minced garlic, cumin, and a pinch of salt to the sautéed vegetables. Stir for about 1 minute to allow the spices to release their vibrant aromatic oils.
- 03
Pour in the canned tomatoes, mix well with the vegetables, an…
Pour in the canned tomatoes, mix well with the vegetables, and reduce heat to low. Simmer gently for about 10 minutes until the excess moisture evaporates and the sauce becomes thick and rich.
- 04
While the sauce simmers, prepare the green tahini
While the sauce simmers, prepare the green tahini: blend the sesame paste, lemon juice, cold water, and half of the fresh herbs in a blender until smooth, creamy, and light green.
- 05
Make deep wells in the thickened tomato sauce with a spoon an…
Make deep wells in the thickened tomato sauce with a spoon and gently crack two eggs into each well, keeping yolks intact. Cover with a lid and cook on low for 5-7 minutes until the whites are fully set.
- 06
Remove from heat
Remove from heat. Crumble feta over the hot eggs, drizzle generously with the green tahini sauce, and scatter the remaining chopped herbs before serving.
Dishday
Useful advice
Cooking tip
For the tomato base, use high-quality canned chopped tomatoes—they provide the right acidity and thickness, unlike out-of-season fresh tomatoes.
How to serve
Serve shakshuka directly in the cast-iron skillet while the sauce is still bubbling. Pair it with plenty of warm pita or challah bread to dip into the liquid yolk.
How to store
The tomato base can be stored in the refrigerator for up to 3 days, but the eggs, feta, and tahini should be added right before serving.
Note
Do not overcook the eggs: the whites should be opaque and set, but the yolks inside must remain completely liquid.
