Greek Shakshuka-Style Poached Eggs with Feta and Fresh Herbs
Delicate eggs poached in a vibrant Mediterranean tomato sauce with tangy feta cheese, Kalamata olives, and fresh spring herbs. This hearty Greek-inspired breakfast is perfect for weekend brunches and ready in under 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 400g canned chopped tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 8 large eggs
- 100g feta cheese, crumbled
- 50g Kalamata olives, pitted and halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
Heat olive oil in a large, deep skillet or frying pan over medium heat.
Add the diced red onion and red bell pepper, sautéing for 5-6 minutes until softened and slightly caramelised.
Add the minced garlic, dried oregano, ground cumin, and red pepper flakes, stirring for 1 minute until fragrant.
Pour in the canned chopped tomatoes and season with salt and pepper. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
Using a spoon, create 8 small wells in the tomato sauce. Carefully crack one egg into each well.
Scatter the crumbled feta cheese and Kalamata olives around the eggs.
Cover the pan with a lid and cook for 5-7 minutes until the egg whites are fully set and opaque, with the yolks still slightly runny, or continue cooking until yolks reach desired doneness.
Remove from heat and garnish generously with fresh dill and parsley.
Serve immediately straight from the pan with crusty bread for dipping.
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