Shakshuka with Pomegranate Molasses and Bulgarian Feta
A rich, deeply flavorful Middle Eastern classic made with fresh and canned tomatoes, a secret drizzle of pomegranate molasses, eggs poached directly in the sauce, and finished with creamy Bulgarian feta and fresh parsley. One pan, thirty minutes, and absolutely stunning on the table.
Ingredients
- 2 tbsp olive oil
- 3 medium fresh tomatoes cubed
- 1 can diced tomatoes (14 oz)
- 2 tsp tomato paste
- 1 tbsp pomegranate molasses or drizzle generously
- salt and pepper to taste
- 4 large eggs
- 2 tbsp Bulgarian feta crumbled
- 2 tbsp fresh parsley roughly chopped
Instructions
- Heat olive oil in a large wide pan over medium heat. Add the cubed fresh tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they soften and begin to break down into the oil.
- Add the canned diced tomatoes and stir to combine. Add the tomato paste and stir well, letting it cook for 2 minutes until it deepens in color and loses its raw edge.
- Drizzle in the pomegranate molasses and season generously with salt and pepper. Stir everything together and let the sauce simmer over medium-low heat for 8 to 10 minutes until thickened and fragrant.
- Use the back of a spoon to create four evenly spaced wells in the sauce. Crack one egg into each well.
- Cover the pan with a lid and cook over medium-low heat for 5 to 7 minutes, until the egg whites are fully set and the yolks are still soft and runny.
- Remove from heat. Scatter the crumbled Bulgarian feta over the top, followed by the fresh parsley. Serve immediately directly from the pan with warm pita or crusty bread.
Notes
- Do not rush the sauce. Let it simmer and reduce fully before adding the eggs for the deepest flavor.
- Use room temperature eggs for the most even cooking. Cold eggs straight from the refrigerator can cook unevenly in the warm sauce.
- Cover the pan when cooking the eggs — the steam sets the whites from the top while keeping the yolks runny underneath.
- Pomegranate molasses can be found at Middle Eastern grocery stores or online. Al Wadi and Cortas are both great brands.
- Bulgarian feta is creamier and more tangy than standard Greek feta and is highly recommended here. If you cannot find it, a good quality Greek feta works as a substitute.
- To make it spicy, add a pinch of red pepper flakes, a teaspoon of harissa, or one small diced chili to the sauce before adding the eggs.
- Leftovers keep in the refrigerator for up to 2 days. Reheat the sauce gently and add fresh eggs when serving again — do not reheat with the original eggs.