5 min
15 Mins
4–6 snack bowls
Fingerfood
Introduction
Smoky shakshouka recipe layers bright tomatoes, peppers, and onion with the all-in-one warmth of CHIPOTLE + ; eggs are cracked directly into the sauce so the whites poach satin-firm while the yolks stay molten.
A last-minute crumble of feta cools the heat, while early-harvest OLEA432 olive oil supplies grassy depth and polyphenol stability at the simmer.
Ingredients
2 Tbsp OLEA432 extra-virgin olive oil
1 large yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 Tbsp tomato paste
1 tsp ground cumin
2 Tbsps CHIPOTLE + seasoning
1 × 400 g can crushed (optional fire-roasted) tomatoes
½ tsp sea salt (adjust to taste)
4–6 eggs
80 g feta, crumbled
2 Tbsp chopped parsley or cilantro (optional garnish)
Directions
Sauté the base
Warm OLEA432 in a deep 28 cm skillet over medium heat; add onion and pepper and cook 6 min until soft and golden. Stir in garlic and tomato paste; cook 1 min to caramelise
Build the sauce
Add cumin and CHIPOTLE + ; toast 30 sec for aroma. Pour in crushed tomatoes and salt, scraping browned bits. Simmer 12–15 min, stirring, until thick enough to hold a spoon trail
Poach the eggs
Create four to six wells with a spoon. Crack an egg into each; cover with a lid. Poach 6 min for runny yolks or 8 min for medium set, keeping the sauce at a gentle bubble
The Feta Finish
Scatter feta over the pan, replace lid 1 min so edges soften
Serve
Top with herbs, an extra pinch of CHIPOTLE + for fresh smoke, and serve directly from the skillet with crusty bread or paleo safe options.
Why It Works
Poaching eggs directly in the CHIPOTLE +-spiked sauce lets yolks mingle with smoky tomato richness, a hallmark of top shakshuka techniques. Feta cools chipotle’s gentle heat while adding creamy salinity.
OLEA432’s early-harvest polyphenols remain stable at the simmer, preventing bitter off-notes and preserving grassy depth .
The result is a balanced, one-skillet meal that travels from stovetop to table with modern-apothecary flair.
Serving Suggestions:
Brunch platter – add sliced avocado and a squeeze of lime; the citrus sharpens chipotle heat and echoes Mexican-inspired shakshuka riffs.
Vegetarian protein boost – stir a drained can of chickpeas into the sauce during the simmer.
Low-carb – spoon over grilled halloumi strips instead of bread.
