Shakshuka with Feta

40 min · Easy · Serves 2

350 kcal per serving · 18g protein

Eggs poached in a spiced tomato and pepper sauce, topped with crumbled feta and fresh herbs.

Ingredients

• Eggs × 4
• 400 g Chopped tomatoes (canned)
• Red bell pepper × 1
• 60 g Feta cheese
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• Onion × 1
• 2 slices Crusty bread
• 2 g Ground coriander
• 10 g Fresh parsley
• 2 g Chili flakes
• 30 ml Olive oil
• 4 g Salt

Method

1. Sauté Base

   

   Heat the olive oil in a large frying pan over medium heat. Add the diced onion and bell pepper and cook, stirring often, for 5 minutes until softened.

2. Add the cumin

   Add the cumin, paprika, ground coriander, and a pinch of chilli flakes and cook for 1 minute until fragrant.

3. Pour in the chopped tomatoes

   

   Pour in the chopped tomatoes, season with salt, and simmer — keep it gently bubbling — for 10 minutes until the sauce has thickened.

4. Make wells in the sauce

   Make wells in the sauce with a spoon.

5. Crack eggs into the wells

   Crack eggs into the wells.

6. Cover and cook 5-7 minutes

   

   Cover and cook 5-7 minutes until whites are set but yolks are still runny.

7. Crumble feta

   Crumble feta over the top.

8. Scatter with fresh parsley

   Scatter with fresh parsley or coriander.

9. Serve straight from the pan

   

   Serve straight from the pan with crusty bread for dipping.