A delicious shakshuka with feta recipe made in a Moroccan clay pot. Shakshuka is perfect for breakfast/brunch and is usually served with crusty bread.
Shakshuka is traditionally eaten in the Middle East and is normally served as breakfast and made in a cast iron pan or clay pot. This is one of my favorite breakfast options and it is perfect for sharing.
I came across shakshuka during my trip to Morocco. It was served as breakfast in a mini clay pot with bread. I was really impressed, the flavours in the tomato sauce really came through and the sunny side up eggs were the perfect touch! After eating this breakfast I knew I had to recreate it. So I spent the rest of my trip searching for clay pots! I bought a medium sized clay pot with a lid and I use it for shakshuka, tagines, stews and more.
Why use a clay pot?
Clay pots are used all around the world and are a great cooking utensil. The benefits of using clay pots are:
- Less oil is needed whilst cooking as clay pots retain moisture
- There is no risk of lead traces entering the food as they would with normal cooking utensils
- Slow cooking in the clay pot helps the food to retain nutrients
Start by chopping onions, tomatoes, red bell peppers and scotch bonnets (optional).
Heat a splash of oil in the clay pot and cook onions and garlic for 2-3 minutes.
Then, season the garlic and onions with 1/4-1/2 tsp of cumin, 1/4-1/2 tsp of paprika, 1/4 tsp of mixed herbs , salt and pepper to taste. Stir and cook for 1 minute. Then add 3-4 tbsp of tomato puree and mix well.
Add 1 chopped tomato, 1/2 a red bell pepper and stir well.
Add 1-2 cups of water (depending on the size of your clay pot). Bring to a boil and leave to simmer for ten minutes.
Taste and adjust seasoning if necessary.
Then, add spinach and stir. Create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
Finally, sprinkle feta and parsley on top and serve with crusty bread.
Alternative ways to make shakshuka
A cast iron pan or pan can be used instead of a clay pot and for a low carb option skip the bread!
How to Store Shakshuka
Refrigerate in an air tight container for 2-3 days. However, this meal is best eaten fresh!
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How to Make Shakshuka
- 1 tomato (chopped)
- 1/2 red bell pepper (chopped)
- 1/4 thinly chopped scotch bonnet (optional)
- 3-4 tbsp of tomato purée
- 1-2 cups of water
- 1/2 onion (chopped)
- 1 garlic clove (crushed)
- 4 eggs
- 1/2 a handful of spinach
- 1/4-1/2 tsp of cumin
- 1/4-1/2 tsp of paprika
- 1/4 tsp of mixed herbs (optional)
- A splash of vegetable oil
- Feta cheese
- Parsley to garnish (roughly chopped)
- Heat oil in a clay pot (or cast iron pan) on a low/medium heat.
- Add garlic and onions to the clay pot and cook for a few minutes.
- Season garlic and onions with cumin, paprika, salt and pepper. Stir and cook for 1 minute.
- Add tomato purée and stir for 1 minute. Then, add tomatoes and red bell peppers and stir.
- Pour in the water. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add spinach and stir. Then create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
- Sprinkle feta and parsley on top and serve.