Shakshuka with Feta, Olives & Fresh Herbs

Warm 3 tablespoons of olive oil in a large, wide skillet over medium heat. Once the oil is shimmering and fluid, add the minced garlic and stir constantly for about 1 minute — cook just until the garlic turns fragrant and barely golden at the edges, pulling back from the heat if needed to prevent it from browning and turning bitter.

Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until the pieces are soft, translucent, and sweetly fragrant — they should look glossy and yield easily when pressed with a spoon.

Stir in the diced red bell pepper and cook for a further 2 minutes, until the pieces begin to soften and their bright colour deepens slightly as the natural sugars start to release into the pan.

Pour in the crushed tomatoes with all their juices, stirring well to incorporate the aromatics. Allow the sauce to simmer gently over medium-low heat for 5 minutes, stirring occasionally, until it reduces slightly and thickens into a cohesive, richly coloured base that coats the back of a spoon.

Season the sauce with salt, then use a spoon to create 8 shallow wells evenly across the surface. Crack each egg individually into a small cup first, then slide one egg gently into each well — this protects the yolks and keeps them perfectly intact as they settle into the warm sauce.

Reduce the heat to medium-low and partially cover the skillet with a lid or foil. Cook for 6–8 minutes, until the whites are fully set and opaque all the way through but the yolks still jiggle softly at their centres when you nudge the pan — for firmer yolks, add 1–2 minutes more.

Remove the skillet from the heat and immediately scatter the crumbled feta over the top, letting the residual warmth begin to soften it into creamy pockets. Tear the fresh parsley roughly and distribute it generously across the surface, then finish with a slow drizzle of extra-virgin olive oil.

Scatter the kalamata olives across the shakshuka, add a final pinch of salt if needed, and bring the skillet straight to the table. Serve at once with torn crusty bread for scooping through the silky sauce and catching those luscious, runny yolks before they cool.

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