Cook at home

Classic Shakshuka with Feta

Eggs poached in a spiced tomato and pepper sauce, finished with feta and parsley.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, red, diced
• 3 clove garlic, minced
• 800 g canned tomatoes, crushed
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 6 large egg
• 1/2 cup feta, crumbled
• 2 tbsp fresh parsley, chopped

Steps

1. Heat the olive oil in a 12-inch deep skillet over medium heat and cook the onion and pepper 6 minutes until soft.
2. Stir in the garlic, cumin, paprika and pepper flakes and cook 1 minute until fragrant.
3. Add the crushed tomatoes and salt and simmer 10 minutes, until the sauce thickens.
4. Make six wells in the sauce and crack an egg into each, then cover and cook 5 to 7 minutes until the whites are set and the yolks are still soft.
5. Scatter with the feta and parsley and serve straight from the pan with bread if you like.