Shakshuka with Feta

30 min · Easy · Serves 2

555 kcal per serving · 25g protein

Eggs poached in a spiced tomato and pepper sauce, topped with crumbled feta and fresh herbs.

Ingredients

• Eggs × 4
• 400 g Chopped tomatoes (canned)
• Red bell pepper × 1
• 60 g Feta cheese
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• Onion × 1
• 2 slices Crusty bread
• 2 g Ground coriander
• 10 g Fresh parsley
• 2 pinches Chili flakes
• 30 ml Olive oil
• 4 g Salt

Method

1. Sauté Base

   

   Heat the olive oil in a large frying pan over medium heat. Add the diced onion and bell pepper and cook, stirring often, for 5 minutes until softened.

2. Add the cumin

   

   Add the cumin, paprika, ground coriander and chilli flakes and cook for 1 minute until fragrant.

3. Pour in the chopped tomatoes

   

   Pour in the chopped tomatoes, season with salt, and simmer — keep it gently bubbling — for 10 minutes until the sauce has thickened.

4. Make wells in the sauce

   

   Make wells in the sauce with a spoon.

5. Crack eggs into the wells

   

   Crack eggs into the wells.

6. Cover and cook 5-7 minutes

   

   Cover and cook 5-7 minutes until whites are set but yolks are still runny.

7. Crumble feta

   

   Crumble feta over the top.

8. Scatter with fresh parsley

   

   Scatter with the fresh parsley.

9. Serve straight from the pan

   

   Serve straight from the pan with crusty bread for dipping.

More to cook

• Hearty Beef & Veggie Chili70 min
• Roasted Red Pepper & Tomato Soup with Sirene65 min
• Bulgarian Stuffed Peppers100 min
• Roasted Vegetable & Chickpea Couscous with Feta35 min