Shakshuka with Feta

Ingredients

• Olive oil 2 tbsp
• Large onion, finely chopped 1
• Bell peppers (e.g., 1 red, 1 yellow), deseeded and chopped 2
• Garlic cloves, crushed 2
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Red chilli flakes (optional) 1/2 tsp
• Chopped tomatoes 1 x 400g can
• Tomato purée 1 tbsp
• Vegetable stock 100 ml
• Large eggs 4
• Feta cheese, crumbled 50 g
• Fresh coriander or parsley, chopped, to garnish small bunch
• Salt and freshly ground black pepper to taste
• Crusty bread, for serving optional

Method

1. Heat the olive oil in a large, oven-safe frying pan or skillet over a medium heat. Add the chopped onion and bell peppers and sauté for 8-10 minutes until softened.
2. Stir in the crushed garlic, cumin, smoked paprika, and chilli flakes (if using). Cook for 1 minute more until fragrant.
3. Pour in the chopped tomatoes, tomato purée, and vegetable stock. Season with salt and pepper. Bring to a simmer, then reduce the heat and let it bubble gently for 10 minutes, allowing the sauce to thicken slightly.
4. Using the back of a spoon, make four wells in the tomato sauce. Carefully crack one egg into each well.
5. Cover the pan with a lid or foil and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the pan under a preheated grill for a few minutes (watch carefully to avoid burning).
6. Remove from the heat. Sprinkle the crumbled feta cheese over the sauce and eggs.
7. Garnish with fresh coriander or parsley. Serve immediately, with crusty bread for dipping, if desired.