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Prep time
5 minutes
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Cook time
15 minutes
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Serves
2-3
Author Notes
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
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Ingredients
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1 tablespoon
Olive Oil
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2
Red Bell Peppers, Diced
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1
White Onion, Diced
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5
Cloves of garlic, Finely Chopped
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1/4 teaspoon
Cayenne Pepper
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1/2 teaspoon
Cumin
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1/4 teaspoon
Smoked Paprika
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1 teaspoon
Cracked Black Pepper
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1 teaspoon
Salt
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1 tablespoon
Tomato Paste
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400 grams
Canned, Chopped Tomatoes
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4
Large Eggs
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1/3 cup
Roughly Chopped Parsley
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1/3 cup
Crumbled Feta
Directions
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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.
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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.
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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.
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