Shakshuka with Feta

Shakshuka is generally traced to North Africa and has become a staple across the Middle East, and it’s one of the simplest one-pan meals you can make, for a slow weekend brunch or a quick weeknight dinner.

This easy shakshuka recipe is made for the Dual Handle Always Pan. Its wide, 13-inch base lets the sauce simmer down thick and jammy, with room for six eggs to poach side by side without crowding. The Thermakind® ceramic nonstick coating means every egg slides out cleanly when you serve, and the glass lid traps just enough steam to set the whites while you keep an eye on the yolks. Then carry it straight to the table by its two handles and serve this shakshuka with feta alongside plenty of warm flatbread for scooping up every last bit of sauce.

For the sauce

• 2 tablespoons (26g) extra virgin olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, stemmed, seeded and diced
• 4 garlic cloves, minced
• 1 tablespoon (16g) tomato paste
• 1 teaspoon (2g) berbere powder
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (2.5g) sweet paprika
• 1 can (28 ounces / 794g) whole peeled tomatoes
• 1 teaspoon (4g) kosher salt
• ½ teaspoon (1g) freshly ground black pepper

For the eggs

• 6 large eggs
• 1 pinch kosher salt and freshly ground black pepper

To serve

• ½ cup (75g) crumbled feta cheese
• ¼ cup (about 10g) cilantro leaves, roughly chopped
• Warm flatbread or toasted crusty bread

1. Heat the olive oil in the Dual Handle Always Pan over medium heat. Add the onion and red bell pepper, season with a pinch of the salt and pepper, and cook, stirring occasionally, until the onion is translucent and the pepper has softened, 6–8 minutes.
2. Add the garlic, tomato paste, berbere, cumin and paprika. Stir constantly until the tomato paste darkens slightly and the spices smell toasty, 1–2 minutes.
3. Pour in the tomatoes and their juices, then crush the tomatoes in the pan with a wooden spoon or potato masher. Add the remaining salt and pepper. Cover with the lid and simmer for 3 minutes to let the tomatoes soften.
4. Remove the lid and simmer, stirring occasionally, until the sauce has thickened enough that a spoon dragged through it leaves a trail, 8–10 minutes. Taste and adjust the seasoning.
5. Lower the heat to medium-low. Use the back of a spoon to make 6 golf ball-sized wells in the sauce and crack an egg into each one. Season the eggs with a pinch of salt and pepper.
6. Cover with the lid and cook until the egg whites are set but the yolks are still runny, 6–9 minutes. The longer you cook the eggs, the more set the yolks will be, so start checking after 6 minutes.
7. Remove the lid and scatter the feta and cilantro over the top. Carry the pan to the table by its two handles and serve with warm flatbread. Leftover sauce is also great with fries, just like the original recipe suggests.