Shakshuka literally means 'mixture' and combines warming spices in a rich tomato sauce with soft eggs baked into it.
Ingredients
- 1 tsp olive oil
- 1 onion, sliced into half-moons
- 1 red pepper, finely sliced
- 3 garlic cloves, finely sliced
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried chilli flakes
- 1 tsp tomato puree
- 2 x 400ml tins of plum tomatoes
- 1/2 bunch fresh parsley
- 75g feta
- 1 tsp olive oil
- 1 onion, sliced into half-moons
- 1 red pepper, finely sliced
- 3 garlic cloves, finely sliced
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried chilli flakes
- 1 tsp tomato puree
- 2 x 400ml tins of plum tomatoes
- 1/2 bunch fresh parsley
- 75g feta
Add your onions and peppers to a pan on medium heat with a pinch of salt and 1 tsp of olive oil and soften for 4-5 minutes. Add your garlic and spices and soften for another 2-3 minutes.
Add your tomato puree and plum tomatoes and simmer for 4 minutes.
Once your shakshuka has reduced but is still saucy, sprinkle with parsley and create some little divots. Crack your eggs into the divots, season and grill under medium heat for 3-4 minutes. Remove when they still have a bit of wobble and sprinkle with feta and more parsley. Return to the grill for another 3 minutes until your feta has gone golden.
Serve with crusty bread.