Lunch · Dinner · North African

Shakshuka with feta

Name: Shakshuka with feta
Total time: 30 min
Yield: 4
Cuisine: North African
Ingredients: 2 tbsp Olive oil; 1 Brown onion; 2 Peppers; 3 cloves Garlic, crushed; 1 tsp Ground cumin; 1 tsp Smoked paprika; ½ tsp Chilli flakes; 2 tins Chopped tomatoes; 8 Eggs; 100g Feta; 15g Fresh parsley; 8 slices Sourdough

Eggs baked in spiced tomatoes. Breakfast in some houses, dinner in ours.

Start to finish: 30 min
Hands-on: 15 min
In the fridge: 1 day
Freezes: Not well

VegetarianA little heatContains gluten, dairy, eggs

Ingredients

4 portions

2 tbspOlive oil
1Brown onion
2Peppers
3 clovesGarlic, crushed
1 tspGround cumin
1 tspSmoked paprika
½ tspChilli flakes
2 tinsChopped tomatoes
8Eggs
100gFeta
15gFresh parsley
8 slicesSourdough

Plus salt, pepper and water.

Method

1
Warm the oil in a large, deep frying pan that has a lid. Slice the onion and peppers, add them to the pan and cook over a medium heat for 10 minutes, until soft and sweet. Crush the garlic while they cook.
13 min, mostly hands-off
2
Stir in the garlic, cumin, paprika and chilli flakes for a minute, then tip in the tomatoes. Season and simmer for 6 minutes, until thick enough to hold a trail from a spoon.
3
Make 8 dips in the sauce with the back of a spoon and crack an egg into each. Cover and cook on a low heat for about 6 minutes, until the whites are set but the yolks still run.
4
Meanwhile, toast the bread and roughly chop the parsley.
5
Crumble over the feta, scatter with the parsley and take the pan to the table with the toast.

On the day

Put the pan in the middle of the table and let everyone dig in, with toast for dunking. Eggs do not reheat well, so if you want leftovers, save some sauce before the eggs go in.

Cook’s tip

Take the pan off the heat a minute early. The eggs keep cooking in the hot sauce on the way to the table.