Shakshuka

Shakshuka

serves 2, 30 min, one pan

Ingredients

onion              1, sliced
red pepper         1, sliced
garlic             2 cloves, sliced
olive oil          2 tbsp
cumin              1 tsp
paprika            1 tsp
chilli flakes      pinch
chopped tomatoes   400g tin
eggs               4
feta               50g, optional
parsley            handful
salt and pepper    to season

Breakfast, lunch or dinner. Good with warm pita or crusty bread to mop the sauce.

Recipe

1. Heat the oil in the pan on medium. Soften the onion and pepper, 8 to 10 minutes.

Take your time here, soft sweet peppers are the base of the whole dish.

2. Add the garlic, cumin, paprika and chilli. Cook 1 minute until fragrant.

3. Pour in the tomatoes, season, and simmer until thick, 10 to 15 minutes.

Reduce it well, or the eggs sit in a watery sauce.

4. Make wells in the sauce and crack in the eggs. Lid on, low heat, 5 to 8 minutes until the whites set and the yolks are still runny.

Pull it when the whites are just set, they keep cooking in the hot sauce.

5. Crumble over the feta and scatter with parsley. Serve from the pan.

Sources: The Mediterranean Dish, Downshiftology.