A fiery, robust tomato and pepper base, swirled with spicy ‘Nduja sausage, creates pockets for the eggs to poach perfectly. Topped with cool, creamy whipped feta and fresh herbs, it’s the ultimate sweet, spicy, and savory brunch or dinner. Yields: 2-3 servings Prep time: 15 minutes Cook time: 25 minutes Serving time: Immediate
Ingredients For the Whipped Feta: 4 oz (115g) feta cheese, crumbled 2 oz (60g) cream cheese, softened 2 tbsp Greek yogurt or heavy cream 1 tbsp extra virgin olive oil 1 small clove garlic, minced (optional) Zest of 1/4 lemon Freshly cracked black pepper For the Shakshuka: 2 tbsp olive oil 1 small yellow onion, finely chopped 1 red bell pepper, finely chopped 3-4 oz (85-115g) ‘Nduja, casing removed 3 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp cumin (optional) 1 (24 oz / 700g) jar good-quality Arrabbiata pasta sauce (or 3 cups homemade) 4-6 large eggs Salt and pepper to taste (be careful, ‘Nduja and feta are salty) For Garnish: Fresh parsley or cilantro, chopped Fresh mint, chopped A drizzle of extra virgin olive oil Crusty bread or pita, for serving
Instructions 1. Make the Whipped Feta: In a food processor or blender, combine the crumbled feta, cream cheese, Greek yogurt (or cream), olive oil, garlic (if using), and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed. Transfer to a bowl, top with black pepper, and set aside. 2. Sauté the Aromatics: In a large, deep skillet or cast-iron pan, heat the olive oil over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, until softened. 3. Bloom the Spices and ‘Nduja: Push the vegetables to the side and add the ‘Nduja to the center of the pan. Use a spoon to break it up and let it fry for 1-2 minutes until it melts and becomes fragrant. Add the minced garlic, smoked paprika, and cumin (if using), and stir everything together for 1 minute until combined. 4. Build the Sauce: Pour in the Arrabbiata sauce. Stir well to incorporate the ‘Nduja and vegetables. Bring to a simmer, then reduce the heat to low and let it cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed. 5. Poach the Eggs: Using a spoon, create small wells in the sauce for the eggs. Crack one egg into a small cup or bowl, then gently slide it into a well. Repeat with the remaining eggs. Season the eggs lightly with a pinch of salt and pepper. 6. Cook to Perfection: Cover the skillet with a lid and let the eggs cook for 5-8 minutes over low heat. You’re looking for the egg whites to be completely set while the yolks are still runny and jammy. For firmer yolks, cook for 1-2 minutes longer. 7. Serve Immediately: Remove the skillet from the heat. Immediately dollop large spoonfuls of the whipped feta over the top. Garnish generously with fresh parsley, mint, and a final drizzle of olive oil. Important: Bring the entire skillet directly to the table (use a trivet!) for a dramatic presentation. Serve immediately with plenty of crusty bread for dipping.
Chef’s Notes & Tips ‘Nduja Substitute: If you can’t find ‘Nduja, you can use 2-3 tbsp of tomato paste mixed with 1 tsp of crushed red pepper flakes and 2-3 chopped anchovy fillets (for umami). Control the Heat: The spice level comes from the Arrabbiata sauce and the ‘Nduja. For a milder dish, use a marinara sauce instead of Arrabbiata. Don’t Crowd the Pan: If your skillet isn’t large enough, it’s better to make two separate batches than to overcrowd the eggs. Make Ahead: The whipped feta can be made up to 2 days in advance. The shakshuka base (through step 4) can also be made a day ahead and reheated before adding the eggs
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