“Shakshuka is a Northwest African dish perfect for a weekend breakfast. Eggs are baked in a pan with a fresh spiced tomato sauce, here topped with fresh chilli, cilantro and crumbled feta”
— Pâté for Dracula


Serves 4


Step 1

Start by preparing your vegetables, roughly chop your onion into half moons, then deseed and slice your peppers into strips. Finally, finely dice 4 cloves of garlic

Step 2

Start by placing your onions into a pan over a medium heat with 1tbsp olive oil. Sweat the onions down until they begin to soften then add in all your peppers. Continue to fry for a couple minutes and then add in your garlic

Step 3

Add in your harissa pasta and fold through the onion and peppers. Once well coated, finally add in a tin of chopped tomatoes, cover with a lid and cook over a low heat for 20-25 minutes

Step 4

Now, onto the top of the sauce, with even space in between, crack on 4-5 eggs. Season with a pinch of salt and pepper and crumble over the feta cheese. Place the cover or lid back on top of the pan and cook for a further 8-10 minutes

Step 5

Whilst the eggs are cooking, thinly slice some red chillis and chop some cilantro. After the 8-10 minutes, remove the lid, sprinkle on some red chilli, cilantro and a crack of black pepper and you’re ready to serve
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