Shakshuka
Yield: 4 people
Materials
- 3 garlic cloves diced
- 1 red or brown onion diced
- 1 red pepper chopped
- 1 can of tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup parsley
- Dash of sea salt
- Dash of black pepper
- Dash of chili
- 2 eggs
- 1/2 cup feta
Instructions
- Cook the garlic cloves, onion, and red pepper on medium heat until soft.
- Pour in the tomatoes and mix in the cumin, paprika, parsley, sea salt, black pepper, and chilli to season. Cover the pan to cook over medium heat for ~15 minutes until the tomato sauce is thickened.
- Form small wells in the mixture for the eggs and crack the eggs into the wells. Crumble feta onto the top of the tomato sauce mixture. Cover the pan for another ~10 mins until eggs are cooked through but the yolk is not fully cooked (so you can achieve the runny yolk!).
- Top with parsley and crumbled feta before serving.
