Raffles’ Feta-topped Shakshuka

Served with Quinoa Salad

by Raffles Fulton (@rafflescooks)

This recipe appears on episode 1 of ‘Ready Steady Shuk’

Prep time: 25 mins | Cooking time: 25 mins | Serves 2


For the shakshuka

  • 1/2 Aubergine, diced
  • 1/2 cup Onion or Shallots, diced
  • 2 Salad Tomatoes, diced
  • 1/2 Red Bell Pepper, diced
  • 1 can chopped tomatoes
  • 1 cup Passata
  • 4 eggs
  • 1/4 cup Feta, crumbled
  • 1/2 cup Spring Onion, chopped
  • 1 tsp fresh basil, roughly torn

For the salad

  • 100g (1/2 cup) Quinoa
  • 200ml (1 cup) water
  • 1/2 large or 2 small Cucumbers, diced
  • 12-16 cherry tomatoes
  • 1/4 cup Feta, cubed
  • 2 tsp fresh basil, roughly torn
  • Salt


  1. In an deep (oven-proof*) frying pan, fry together aubergine, onion/shallots, salad tomatoes and bell pepper in a little oil until soft, and season to taste.
  2. Add chopped tomatoes and passata.
  3. Simmer and reduce on low heat for 20-25 minutes until the colour has darkened and the shakshuka mixture has become thicker in consistency.
  4. Make 4 shallow wells and, one at a time, crack eggs into a small bowl and pour carefully into a well in the shakshuka.
  5. Simmer for 8-10 minutes (depending on desired runniness of your eggs).
    *If you wish to finish the shakshuka under a grill, ensure your pan is oven proof and adjust your cooking times accordingly.
  6. Top with crumbled feta, basil and spring onions and serve.

Whilst the shakshuka is simmering…

  1. Wash your quinoa thoroughly and drain well (This will remove any bitterness).
  2. Combine 100g quinoa and 200ml water in a pan. Bring to boil over a medium-high heat and then reduce to a light simmer.
  3. Cook uncovered for 10-20 minutes, until the quinoa has absorbed all the water.
  4. Remove from heat and cover for 5 minutes. Your quinoa should pop open and form little curlicues.
  5. Remove lid, and fluff up with a fork.
  6. Season with salt to taste and add cucumber, cherry tomatoes, cubed feta and basil.