Shakshuka - A North African inspired one-skillet recipe of eggs baked in a tomato and red pepper sauce spiced with cumin, paprika and cayenne with feta.
Perfect for breakfast, lunch, dinner… all day, any day…. Shakshuka, as fun to eat as it is to say!
3tbsp - Olive oil
1 - Red onion (large, halved and thinly sliced)
1 - Red bell pepper (large, seeded and thinly sliced)
1 - Garlic clove (thinly sliced)
1 tsp - Ground cumin
1 tsp - Paprika
1/8 tsp - Cayenne
400g / 1 can - Chopped tomatoes (with juices),
¼ tsp - Himalayan rock salt
¼ tsp - Black pepper
100g - Feta cheese (crumbled)
3 or 4 - Eggs (large, free-range, organic)
1 small bunch - Coriander (chopped)
1. Preheat oven to 375 degrees.
2. Heat olive oil in a large skillet over medium-low heat.
3. Add onion and bell pepper and gently cook until very soft. Add garlic and cook until tender.
4. Stir in paprika, cumin and cayenne, cook for another 1 minute.
5. Pour in chopped tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. Add ½ of your chopped coriander. Stir in crumbled feta.
6. Carefully crack eggs into skillet over tomatoes.
7. Transfer skillet to oven and bake until eggs are just set - this should take roughly 8-10 minutes.
8. To serve, sprinkle with remaining coriander, black pepper and if desired, a little extra crumbled feta.