Shakshuka with Feta

What you need

• Wide frying pan with a lid
• Wooden spoon

Ingredients

• 2 tbspolive oil
• 1 (about 150 g)onion, finely sliced
• 1red pepper, cut into strips
• 3 clovesgarlic, sliced
• 1 tspground cumin
• 1 tspsweet paprika
• 1/2 tspchilli flakes— or to taste
• 400 gtinned chopped tomatoes
• 1 tbsptomato purée
• 4eggs
• 100 gfeta
• 1 small handfulflat-leaf parsley, roughly chopped
• 2 thick slices (about 50 g each)sourdough bread— to serve

How to make it

1. 1

   Warm the olive oil in the pan over medium heat and cook the onion and pepper for 10 minutes, stirring now and then, until they have slumped and taken on a little colour at the edges. This is the step people rush, and it is the one that decides whether the sauce tastes sweet or raw.

2. 2

   Add the garlic, cumin, paprika and chilli flakes and stir for 30 seconds until you can smell them — spices need the hot oil, not the tomato, to open up.

3. 3

   Stir in the tomato purée, then the tinned tomatoes. Season well and let it bubble uncovered for 8–10 minutes until it is thick enough that a spoon dragged across the pan leaves a trail.

4. 4

   Make four hollows in the sauce with the back of a spoon and crack an egg into each. Cover the pan and cook for 5–7 minutes: the whites should be set and the yolks still soft, and they carry on cooking in the hot sauce after the pan leaves the heat.

5. 5

   Crumble the feta over the top, scatter with parsley and take the pan straight to the table with bread for wiping. Cut between the eggs rather than stirring, so each portion keeps its yolk.

Per serving, roughly

Energy

~500 kcal

Protein

~25 g

Carbs

~22 g

Fat

~33 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations