Name: Feta & roasted tomato shakshuka
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 medium tomatoes halved; 2 tsp olive oil plus a drizzle; 1 red onion finely chopped; 8 padron peppers or 2 green sivri peppers (or use 1 green pepper if these aren’t available), sliced into rounds; 2 tsp pul biber (aleppo chilli flakes), plus a pinch to serve; handful of wild garlic or spinach; 100g stale bread of your choice, torn into bite-sized pieces; 3 eggs; 100g feta; 50g halloumi

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Feta & roasted tomato shakshuka

Feta & roasted tomato shakshuka

Melek Erdal

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Indulge in a moreish shakshuka for brunch or lunch, with roasted tomatoes, perfectly gooey eggs, and crisp, golden feta, halloumi and chunks of bread

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 medium tomatoes

halved
2 tsp olive oil

plus a drizzle
1 red onion

finely chopped
8 padron peppers

or 2 green sivri peppers (or use 1 green pepper if these aren’t available), sliced into rounds
2 tsp pul biber

(aleppo chilli flakes), plus a pinch to serve
handful of wild garlic

or spinach
100g stale bread

of your choice, torn into bite-sized pieces
3 eggs
100g feta
50g halloumi

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Nutrition: Per serving (6)

kcal186
fat10g
saturates5g
carbs13g
sugars5g
fibre3g
protein11g
salt1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Arrange the tomatoes cut-side down in a roasting tin, drizzle with some olive oil and season. Roast for 20 mins. Set aside to cool.
step 2

Meanwhile, cook the onions in a medium ovenproof frying pan with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.
step 3

Once the onions have softened, add the peppers and season with salt, pepper and the pul biber. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.
step 4

Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of pul biber.
step 5

Turn the oven down to 160C/140C fan/gas 3 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden.

RECIPE TIP

PREPARE IN ADVANCE

You can make the roasted tomato base ahead up to the middle of step 4, just before adding the eggs. Leave to cool completely, then tip into a freezerproof container and freeze for up to three months. Defrost completely in the fridge before continuing with the recipe.

Recipe from Good Food magazine, September 2021

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A star rating of 4.3 out of 5.7 ratings

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