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Shakshuka mit pochierten Eiern, zerbröckeltem Feta und Za'atar in einer Gusseisenpfanne, serviert mit Fladenbrot und einem Glas Grenache Rosé Maxwell Wines McLaren Vale

Shakshuka with Feta & Za'atar Flatbread

Classic shakshuka with eggs poached in tomato sauce, crumbled feta, and aromatic za'atar flatbread—a Middle Eastern brunch dish that’s quick to prepare and deeply satisfying. Pair it with an Australian Grenache rosé from McLaren Vale, featuring red fruit notes, a creamy texture, and lively acidity.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch, Vegetarian
Cuisine Israeli, Middle Eastern
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Gusseisenpfanne oder tiefe Stielpfanne (Ø 26–28 cm)
  • 1 Schneidebrett und Messer
  • 1 Kleiner Topf oder Pfanne für das Fladenbrot
  • 1 Holzlöffel
  • 1 Reibe (für die Tomaten)

Ingredients
  

FOR THE SHAKSHUKA:

  • 400 g chopped tomatoes or 4 ripe beefsteak tomatoes, grated
  • 4 Eggs Medium Size
  • 1 red bell pepper
  • 1 yellow onion
  • 3 garlic cloves
  • 1 Tablespoon of harissa paste
  • 1 tbsp ground cumin
  • ½ tbsp smoked paprika sweet
  • ½ teaspoon of cilantro ground
  • 2 Tablespoon of olive oil
  • Salt black pepper

FOR THE TOPPING:

  • 80 g Feta in large pieces
  • 1 tablespoon za'atar
  • Fresh parsley or cilantro coarsely chopped
  • 1 A pinch of chili flakes optional

FOR THE FLATBREAD:

  • 2 small flatbreads e.g., pita or Turkish flatbread
  • 2 Tablespoon of olive oil
  • 1 tsp za'atar
  • 1 garlic clove

Instructions
 

PREPARATION:

  • Remove the seeds from the bell pepper and cut it into small cubes.
  • Finely chop the onion.
  • Finely grate or press the garlic.
  • Cut the flatbread in half and brush it with olive oil, za'atar, and grated garlic.

COOKING STEPS:

  • Heat the olive oil in a pan over medium heat.
  • Sauté the onion in it for 5–6 minutes until translucent.
  • Add the bell peppers and continue cooking for another 4 minutes.
  • Stir in the garlic and cook for 1 minute to release the aroma.
  • Stir in the harissa, cumin, paprika, and cilantro.
  • Pour in the strained tomatoes and season with salt and pepper.
  • Let the sauce simmer over low heat for 10 minutes, until it thickens.
  • Use a spoon to make 4 indentations in the sauce.
  • Gently slide the eggs into the wells.
  • Cover and poach the eggs for 5–7 minutes (the yolks should still be slightly runny).
  • Toast the flatbread in a dry skillet or under the broiler for 2–3 minutes until crispy.

SERVE:

  • Serve the shakshuka straight from the pan.
  • Crumble the feta into large pieces over the sauce.
  • Sprinkle za'atar and chili flakes on top.
  • Sprinkle with fresh parsley or cilantro.
  • Place the flatbread next to it.

SIDE DISHES:

  • Greek yogurt with mint and lemon zest
  • Pickled cucumbers or hot peppers
  • Frischer Salat mit Granatapfelkernen

Nutrition

Calories: 480kcalCarbohydrates: 24gProtein: 38gFat: 26g
Keyword Eggs in Tomato Sauce, Feta, Flatbread, Grenache Rosé, Middle Eastern breakfast, Rosé McLaren Vale, Shakshuka, Shakshuka Recipe, Wine from Australia, Za'atar
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