Shakshuka Breakfast Recipe with Feta | Aphrodite Barrel Aged Feta | Created by The Studd Siblings

Aphrodite Feta Will Studd Shakshuka Studd Siblings

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  • 110g/4oz Aphrodite Barrel Aged Feta PDO
  • 4 tbsp evoo
  • 1 onion finely diced
  • 3 garlic cloves
  • 1 large capsicum
  • 2 tins of quality chopped tomatoes
  • 1 tbsp of tomato paste
  • 1 tsp of cumin
  • 1 tsp paprika
  • 1 tsp harrisa
  • 1 tsp chilli flakes
  • 5 eggs
  • Bunch of coriander - including roots
  • Buttered sough dough bread to serve


(1) Sauté onion in a large frypan with oil with roots of coriander.

(2) Add capsicum and sauté until soft for 10 minutes.

(3) Add garlic and caramelize for 1-2 mins. Then add spices and cook for another 1 minute.

(4) Add chopped tomatoes and tomato paste and simmer for 20-30 minutes until the sauce has thickened.

(5) Make wells in the sauce and crack eggs into them. Cover the frypan with a lid or foil and cook for 3-4 minutes until the egg whites are set but the yolks are still a little soft.

(6) Crumble feta over fry pan and chopped coriander.

(7) Serve with buttered toast and eat/ share with forks straight from the pan.