Spicy Shakshuka Topped With Fresh Herbs And Feta
"Spiced Shakshouka perfect for brunch!"
-- @hautesucre

Recipe Intro From hautesucre

This recipe is featured in our Weekly Meal Planner here!


Prep time 10mins
Cook time 10mins
Serves or Makes: 3
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  • 3 tablespoons extra-virgin olive oil
  • 2 jalapeño, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon sugar
  • 4 cloves garlic, crushed
  • 1/ 2 teaspoon cumin seeds
  • 1 teaspoon kosher salt
  • 1/ 2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon spice mix, optional
  • 1 1/ 2 teaspoon red chili powder
  • 1 tablespoon paprika
  • 2 cups crushed tomatoes
  • 2 cups boiled or, dried ones that are soaked and cooked or canned ones, rinsed and drained chickpeas
  • 1/ 4 cup cup water
  • 6 large eggs
  • 2 tablespoons chopped cilantro, dill, parsley
  • 2 tablespoons Sheep’s feta cheese
  • Fresh crusty bread, to serve


  • Step 1

    In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown) Add crushed garlic, chopped chilies, and cumin seeds ~ fry 2 minutes.

  • Step 2

    Add the Winter Spice mix (if using) and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.

  • Step 3

    Add the crushed tomatoes, chickpeas and 1/4 cup water. Cover and cook for about 10-15 min.

  • Step 4

    Smooth mixture into the base of the skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx. 4-5 min or until eggs are cooked through to your desired preference (runny or semi-solid yolk).

  • Step 5

    With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!