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Shakshuka with feta

Shakshuka with feta

Shakshuka with feta
 
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Author: Hexham Abbey - Bread (etc.) of Heaven: 100 Home Recipes
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.
3.5.3208
 

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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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