Shakshuka

Ingredients

For 4 portions

• 🍳 4 large egg
• 🥫 800g canned tomatoes
• 🫑 1 medium red bell pepper
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🏺 2 Tbsp olive oil
• 🌿 1 Tsp cumin powder
• 🫑 1 Tsp paprika
• 🌿 0.5 Tsp chilli powder
• 🧂 1 Tsp salt
• 🧀 60g feta cheese
• 🌿 1 Tbsp parsley

Method

1. Heat the olive oil in a wide frying pan. Add the sliced onion and red pepper and cook for 6–8 minutes until soft.
2. Add the minced garlic, cumin, paprika and chilli powder. Cook for 1 minute.
3. Pour in the canned tomatoes and salt. Simmer for 10–12 minutes until the sauce has thickened slightly.
4. Use a spoon to make 4 shallow wells in the sauce. Crack an egg into each well.
5. Cover the pan and cook on low heat for 6–8 minutes until the whites are set but the yolks are still soft.
6. Scatter with crumbled feta and chopped parsley. Serve straight from the pan.