RecipeShakshuka Traditional Levant Poached Eggs

Made with Jenan

Eggs, Flour

What do i need?

  1. 8 Jenan Eggs
  2. 3 tbsp olive oil
  3. 2 large onions, thinly sliced
  4. 2 red peppers, cut into long slices
  5. 2 green peppers, cut into long slices
  6. 4 garlic cloves, finely chopped
  7. ½ tsp cumin seeds
  8. ½ tsp cayenne pepper
  9. 1 tbsp tomato or red pepper purée
  10. 2 x 400g tins tomatoes
  11. 1 small bunch fresh coriander, roughly chopped
  12. 1 small bunch fresh parsley, roughly chopped
  13. 85 gm feta, crumbled
  14. 8 tbsp thick natural yoghurt or labneh
  15. Salt to taste
  16. Freshly ground black pepper

Preparation time:

Up to 25 mins


Cooking time:

10-25 mins










How do i prepare it?

  1. Heat the olive oil in a large, lidded frying pan
  2. Add the onions and peppers and season with salt and pepper
  3. Cook on a medium heat until just softened
  4. Add the garlic and cook for a further 2 minutes
  5. Sprinkle in the cumin and cayenne pepper
  6. Stir in the tomato or red pepper purée
  7. Cook for a couple more minutes until the paste starts to separate
  8. Add the tomatoes with a splash of water
  9. Simmer for 10 minutes, uncovered, until reduced a little
  10. When the sauce is reduced, stir in the herbs
  11. Make 8 small wells in the sauce
  12. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs
  13. Cook for a few more minutes until the whites are just set and the yolks are still runny
  14. Sprinkle over the crumbled feta
  15. Serve with yogurt or labneh on the side

Cooking Tips