Dutch Rocket Shakshuka with Feta & Za'atar
Eggs poached in a spiced tomato sauce, finished with Aeroveg Dutch Rocket, crumbled feta, and za’atar — a breakfast worth waking up for.
Aeroveg Dutch Rocket brings something unexpected to shakshuka — a peppery, mustardy bite that cuts through the richness of the tomato sauce and the creaminess of poached eggs in a way that lifts the whole dish. Added just before serving, the rocket leaves wilt gently against the warm sauce while keeping their bright colour and character intact. This is a recipe that works equally well as a leisurely weekend breakfast or a fast weeknight dinner, with one pan doing all the work.
Method
- Sauté the base. Heat olive oil in a wide, lidded pan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Add garlic and capsicum and cook for another 3 minutes.
- Bloom the spices. Add cumin, smoked paprika, and chilli flakes. Stir for 30 seconds until the spices bloom and the pan smells fragrant.
- Build the sauce. Pour in canned tomatoes, crushing them with a spoon. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
- Poach the eggs. Make 4 wells in the sauce. Crack an egg into each well. Cover with a lid and cook over medium-low heat for 5–7 minutes until the whites are just set and the yolks remain runny.
- Add the Dutch Rocket. Remove the lid and scatter Aeroveg Dutch Rocket over the surface. The residual heat will wilt it slightly in about 1 minute.
- Finish. Crumble feta over the top and dust with za’atar.
- Serve immediately straight from the pan with crusty bread or pita.
Aeroveg Dutch Rocket has a peppery, slightly mustardy bite that intensifies with heat — so resist stirring it into the sauce. Scatter it over the top and let the residual warmth do the work. It wilts in under a minute and keeps its vibrant green colour when handled this way.