Shakshuka with Crumbled Feta and Toasted Sourdough
Shakshuka is one of those dishes that earns a permanent spot in your rotation the first time you make it. A deeply spiced tomato sauce, eggs poached right in the pan until the whites are just set and the yolks are still runny, crumbled feta melting into the top — and thick slices of sourdough brushed with Butter Infused Olive Oil and toasted until golden, ready to drag through everything. It works as a dramatic weekend brunch, a quick weeknight dinner, or the most impressive thing you can make in a single skillet. The whole thing comes together in about 30 minutes.
Recipe: Shakshuka with Crumbled Feta and Toasted Sourdough
Serves 3–4
Ingredients:
2 tbsp Butter Infused Olive Oil, divided (1 for the shakshuka, 1 for the bread)
1 white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cumin
Red pepper flakes to taste
Salt and black pepper to taste
5 vine-ripened tomatoes, diced (or one 28 oz can whole tomatoes, drained and crushed)
½ cup Bianco Rosso Organic Cherry Tomato Sauce
6 large eggs
¼ cup crumbled feta
Fresh flat-leaf parsley, for garnish
Sourdough bread, sliced thick
Instructions:
Toast the bread first: Preheat oven to 350°F. Brush sourdough slices generously with Butter Infused Olive Oil and arrange on a baking sheet. Bake until golden and crisp to your liking, then set aside.
Heat 1 tbsp Butter Infused Olive Oil in a large, heavy oven-safe skillet over medium heat. Add onion and bell pepper and sauté until softened, 5–7 minutes. Add garlic and cook 1 minute more.
Add coriander, paprika, cumin, and red pepper flakes. Stir to coat the vegetables and cook for 1 minute until fragrant. Season with salt and pepper.
Add the diced tomatoes and cherry tomato sauce. Stir to combine and simmer for 10–15 minutes until the sauce thickens and the tomatoes break down. Taste and adjust seasoning.
Using the back of a spoon, create 6 wells in the sauce. Crack one egg into each well, taking care not to break the yolks.
Reduce heat to medium-low and cover the skillet. Cook until egg whites are just set but yolks are still soft, about 5–8 minutes. Watch carefully — the eggs move fast at the end.
Remove from heat. Scatter crumbled feta and fresh parsley over the top and bring the whole skillet straight to the table. Serve with the toasted sourdough alongside.
The Butter Olive Oil Difference: Brushing the sourdough with Butter Infused Olive Oil instead of plain butter gives you a crispier, more golden toast with a clean, rich flavor that doesn't compete with the spiced sauce. It's a small detail that makes a noticeable difference — and it doubles as a reminder to keep this oil on your counter within easy reach.
