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overhead view of Shakshuka With Feta in a cast iron pot with a spoon sticking out

Fennel shakshuka with feta recipe

Fennel shakshuka with feta recipe
Course Breakfast
Cuisine Middle Eastern, Western
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 155kcal


  • 1.5 tsp cumin seeds
  • 1.5 tbsp olive oil
  • 3 tbsp water
  • 1 onion finely chopped
  • One medium sized fennel bulb finely chopped
  • 1 pepper deseeded and finely chopped
  • 0.75 tsp ground cinnamon
  • 2 (14 oz) (X 400 g) can chopped tomatoes or freshly chopped tomatoes
  • 2 bay leaves
  • sweetener to taste
  • Salt
  • 3 oz (100g) feta cheese, crumbled
  • 6 eggs
  • Herbs for garnish


  • In your large enamelled cast iron pan, dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onion, fennel and peppers and sauté for 5 mins.
  • Mix in the cinnamon and fry for 15 seconds till fragrant followed by the chopped tomatoes, bay leaves, sweetener (if using) and salt, bring to the boil and reduce heat to low and cook for about 20 mins.
  • Do keep an eye on the mix during cooking as you may need to add a couple of tbsp of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
  • Remove the bay leaves, add in the crumbled feta, make 6 wells in the mix and break the eggs into the wells and cook for about 10 mins until the eggs are just set. Cook for a little longer if you prefer more well-done eggs.
  • Top the fennel shakshuka with extra feta with some herbs and serve.


Make sure to use an enamelled cast iron pan for this recipe.


Calories: 155kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 250mg | Potassium: 107mg | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 1.3mg | Calcium: 119mg | Iron: 1.3mg