A traditional Middle-Eastern egg dish loaded with flavour: peppers, onions, garlic, spices, and of course, eggs. If you would like to see more of my recipes, you can visit www.feedhersalt.com or @feedhersalt on Instagram! —RomyL
Red Bell Peppers, Diced
White Onion, Diced
Cloves of garlic, Finely Chopped
Cracked Black Pepper
Canned, Chopped Tomatoes
Roughly Chopped Parsley
In This Recipe
Put a large pan over medium-high heat. Heat up your olive oil until glistening. Add in your peppers and sauté for 2 minutes. Then add in your onion and sauté for a further 4-5 minutes, until soft.
Add in your garlic and sauté for 1 minute. Add in your spices and sauté for a further 1 minute. Then mix in your tomato puree and chopped tomatoes.
Make 4 wells in your Shakshuka mixture (big enough for your eggs to go in). Crack a whole egg into each well and then put a lid over your pan. Turn your heat down slightly to a medium heat. When the whites of the egg have fully cooked (about 4-6 minutes). Take off the heat and serve with chopped parsley and feta.