Shakshuka with Preserved Lemon & Feta

Eggs poached in a rich, spiced tomato sauce, finished with crumbled feta and fresh herbs—it’s the kind of dish that feels indulgent but is actually quick and easy to make. Shakshuka is a one-pan wonder that’s perfect for breakfast, brunch, or a simple, satisfying dinner.

This version gets a little something extra from preserved lemons, which add a bright, salty-citrusy depth that balances the richness of the tomatoes and eggs. A sprinkle of high-quality cumin and paprika rounds out the flavours, making every bite layered and complex.

Why Preserved Lemons?

If you’ve never cooked with preserved lemons before, they are something of a revelation. Unlike fresh lemons, they bring a mellow, almost floral citrus note with a hint of briny depth. In Shakshuka, they melt into the sauce, enhancing the tomatoes’ natural sweetness and adding a subtle complexity that takes the dish to another level.

Why High-Quality Spices Matter

When a dish relies on just a handful of key ingredients, using the best-quality spices makes a noticeable difference:

Épices de Cru Whole Cumin – Carefully harvested for maximum aroma and potency, these whole seeds deliver a warm, earthy depth. Lightly toasting and grinding them just before cooking makes the flavour even more vibrant.

Burlap & Barrel Noble Sweet Paprika – Grown on a small family farm in Hungary, this paprika has a rich, sweet flavour with just a hint of natural smokiness. It gives the shakshuka its signature warmth without overpowering the dish.

Bianco Di Napoli or San Marzano Tomatoes – When tomatoes are the star, you want the best. These varieties are naturally sweet and rich, creating a velvety sauce with no bitterness.

Now, let’s get cooking!

Shakshuka with Preserved Lemon & Feta

Originally developed for Food & Drink magazine, this Shakshuka recipe remains a favourite for its rich flavours and effortless simplicity.

3 tbsp (45 mL) olive oil
1 ½ cups (375 mL) chopped onion
2 cups (50 mL) chopped red pepper
½ cup (125 mL) chopped cubanelle pepper
1 tbsp (15 mL) chopped fresh red seeded chili (or to taste)
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) Burlap & Barrel Noble Sweet Paprika
2 tsp (10 mL) Épices de Cru Whole Cumin, freshly ground
1 can (28oz/796mL) Bianco Di Napoli or San Marzano tomatoes, crushed with their juices
2 tbsp (30 mL) chopped Belazu Preserved Lemon rind
¼ cup (60 mL) coarsely chopped cilantro, divided
Salt and freshly ground black pepper, to taste
4 large eggs (or more)
½ cup (125 mL) crumbled feta cheese

Instructions

1. Heat the olive oil in a deep 10-inch (25.5 cm) frying pan over medium-high heat. Add the onion and peppers and sauté for 10-12 minutes, until softened and lightly browned.

2. Stir in the chili and garlic, cooking for 2 more minutes. Add the paprika and freshly ground cumin, sautéing for another minute until fragrant.

3. Pour in the crushed tomatoes, preserved lemon, and half of the cilantro. Stir well and let simmer for 15 minutes, until thickened and flavourful. Season with salt and pepper.

4. Make 4 small wells in the sauce and carefully crack an egg into each. If you want extra eggs, slip two into each well rather than trying to make additional wells—this helps them cook evenly without overcrowding the pan. Cover the pan, reduce heat to low, and cook for 4-5 minutes, until the egg whites are set but the yolks are still soft.

5. Sprinkle with feta and the remaining cilantro. Serve immediately with crusty bread for dipping!

Serves 4