Spicy Shakshuka with Feta
Thermomix recipe: Spicy Shakshuka with Feta. Ready in 35 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 80 g onion, peeled and quartered
- 2 cloves garlic, peeled
- 70 g red bell pepper, deseeded and quartered
- 15 g olive oil
- 20 g tomato paste
- 400 g canned crushed tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.25 tsp chili flakes (or to taste)
- 0.5 tsp salt
- Pinch of sugar
- 2-4 large eggs
- 15 g fresh parsley or coriander, roughly chopped
- 30 g feta cheese, crumbled (optional, for serving)
Instructions
- Place onion, garlic, and red bell pepper into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil. Sauté 5 min / 120°C / Speed 1. Ensure the reverse mode is off for this step to chop further if needed, or use reverse if you prefer chunkier vegetables.
- Add tomato paste to the bowl. Cook 2 min / 100°C / Speed 1 (Reverse).
- Add crushed tomatoes, ground cumin, smoked paprika, chili flakes, salt, and sugar to the bowl. Cook 15 min / 98°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow steam to escape.
- After 10 minutes of cooking the sauce, pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Continue cooking for the remaining 5 minutes.
- Carefully create 2-4 wells in the hot tomato sauce using your spatula. Crack one egg into each well.
- Cook 8-12 min / 90°C / Speed 1 (Reverse), or until the egg whites are set and yolks are to your desired consistency. Keep the simmering basket on the lid.
- Once cooked, gently stir the sauce around the eggs for 1 min / 90°C / Speed 1 (Reverse) to settle and prevent sticking.
- Carefully transfer the shakshuka to serving bowls. Garnish with fresh parsley or coriander and crumbled feta cheese, if using. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.