Shakshuka with Feta and Herbs

Inspired by the bustling morning counters of Kaspi in Tel Aviv, this shakshuka leans into an intensely reduced, velvety tomato and pepper fond rather than a watery stew. Melted strips of red bell pepper and caramelised garlic provide a luscious foundation for eggs poached until gently set with runny golden yolks. Finished with briny sheep’s milk feta and a heavy dusting of wild za’atar, it offers an irresistible balance of rich sweetness, acidity, and herbaceous depth best soaked up with warm crusty bread.

The Bistro Recipe

A Tel Aviv bistro-style shakshuka featuring caramelized red peppers, rich reduced tomato fond, softly set eggs with molten yolks, crumbled sheep's milk feta, and wild za'atar.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 2

Method Stovetop Braise

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Pepper & Tomato Fond

• 2 tbsp extra virgin olive oil
• 1 piece large red bell pepper, thinly sliced
• 1 piece small yellow onion, sliced thin
• 3 cloves garlic, thinly shaved
• 1 tbsp double-concentrated tomato paste
• 14 oz canned whole San Marzano tomatoes, hand-crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp crushed red chili flakes

Eggs & Finishing

• 4 pieces large pasture-raised eggs
• 2.5 oz sheep's milk feta, coarsely crumbled
• 1 tsp dried wild za'atar or wild oregano
• Flaky sea salt & freshly ground black pepper, to taste

Instructions

1. 1
   Soften Vegetables

   Warm olive oil in a wide skillet over medium heat. Sauté bell pepper and onion until edges soften and turn glossy, about 8 minutes.

2. 2
   Caramelize Spices

   Add shaved garlic, tomato paste, cumin, smoked paprika, and chili flakes. Stir continuously for 1 minute until fragrant and rust-red.

3. 3
   Reduce Sauce Fond

   Pour in hand-crushed tomatoes. Simmer gently uncovered for 10 minutes until oil begins separating and sauce turns deep, rich, and jammy.

4. 4
   Gently Poach Eggs

   Carve small divots into the sauce. Crack an egg into each pocket, scatter feta all over, cover pan, and cook 4–5 minutes.

5. 5
   Season & Finish

   Pull pan from heat while yolks remain wobbly. Sprinkle with wild za'atar and cracked pepper; serve immediately with crusty warm bread.

The Secret to Non-Watery Shakshuka

Most home shakshukas fail because the tomatoes are not reduced far enough before the eggs go in. Cook your sauce down until you can drag a wooden spoon across the pan bottom and the trail remains open for two seconds before adding the eggs.

Bistro Beverage Pairing

Domaine Tempier Bandol Rosé: The crisp minerality, saline finish, and citrus acidity cut right through the luscious molten yolks and rich tomato reduction without clashing with the pungent feta.

Inspiration from Kaspi

Kaspi

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