One-pot shakshuka with feta and green salsa

Simon Rimmer’s shakshuka with feta and green salsa is easy to make when you need a hearty breakfast, brunch or dinner to feed a crowd.


  • For the green salsa:
  • 50g flat leaf parsley, chopped
  • 15g mint, chopped
  • 10g tarragon, chopped
  • 15g capers, chopped
  • 15g anchovies, chopped
  • 15g Dijon mustard
  • 75ml extra virgin olive oil
  • For the shakshuka:
  • 1 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp turmeric
  • 2 cans chopped tomatoes
  • 150g crumbled feta
  • 6 large eggs
  • Sourdough and coriander to serve (optional)


  1. Heat the oven to 180C/350F/gas mark 4. To make the green salsa, mix the parsley, mint, tarragon, capers and anchovies and combine with the mustard and oil. Set aside.
  2. In an ovenproof dish or frying pan, gently cook the onion, peppers and garlic for 10 minutes or until they are just about caramelised.
  3. Add the canned tomatoes and spices and simmer for five minutes. Add the feta and a few spoonfuls of the green salsa.
  4. Make six wells in the tomato mix, crack in the eggs, then transfer to the oven and bake for7-8 minutes.
  5. Serve with toasted sourdough bread, sprinkled with coriander.

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