Shakshuka

Method

1. 1
   • olive oil 3 tbsp
   • onion 1
   • garlic 4
   • fresh chilli 1–2

   Cook the vegetables — Heat the oil in a wide pan and cook the onion and pepper for 10 minutes until soft. Add garlic and chilli and fry 2 minutes.

   ⏱10 min
2. 2
   • ground cumin 2 tsp
   • smoked paprika 2 tsp
   • tomato paste 2 tbsp
   • canned tomatoes 400 g
   • salt to taste

   Make the tomato sauce — Stir in the cumin, paprika, and tomato paste, then add the canned tomatoes. Simmer 8 minutes until thickened and season with salt and pepper.

   ⏱8 min
3. 3
   • egg 6
   • feta 80 g
   • fresh parsley 3 tbsp

   Poach the eggs — Make six wells in the sauce and crack an egg into each. Cover and cook 7 minutes until the whites set but the yolks stay runny. Scatter with feta and parsley.

   ⏱7 min