appetite magazine
Shakshuka with feta
 
 
Author:
Serves: 6
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 large red pepper, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • pinch ground cayenne pepper
  • 2 x 400g tins whole plum tomatoes
  • with their juices, coarsely chopped
  • salt and black pepper
  • 150g feta, crumbled
  • 6 large eggs
  • fresh coriander, chopped
  • North American hot sauce (Louisiana Chilli Hot recommended)
Method
  1. Preheat oven to 190C/Gas 5.
  2. Heat oil in a large oven-proof pan over a medium heat.
  3. Add onion and red pepper, cook gently for 20 mins or until very soft.
  4. Add garlic, cook for 1-2 mins.
  5. Stir in cumin, paprika and cayenne, and cook for 1 min.
  6. Add tomatoes, season with ¾ tsp salt and ¼ tsp pepper.
  7. Simmer for approx. 10 mins until the sauce has thickened.
  8. Taste and adjust seasoning.
  9. Stir in crumbled feta.
  10. Make 6 indentations in the tomato mixture, gently crack eggs into them.
  11. Season with salt and pepper.
  12. Transfer pan to the oven, bake for 7-10 mins until the eggs are just set.
  13. Sprinkle with fresh coriander and serve with hot sauce.
Recipe by appetite magazine at https://www.appetitemag.co.uk/shakshuka-with-feta/