Sunny Shakshuka with Feta & Crusty Bread
30 min · Easy
#comfort#middle-eastern#summer#vegetarian
Eggs poached in a smoky, cumin-scented tomato sauce with sweet peppers and salty feta — a pan everyone dives into with torn bread. Brunch that turns a slow morning into an occasion.
Ingredientsfor 4 portions
- 6 large egg Large Eggs
- 700 ml Tomato Sauce
- 200 g Red Bell Pepper, diced
- 120 g Yellow Onion, diced
- 3 clove Garlic, minced
- 100 g Feta Cheese, crumbled
- 30 g Olive Oil
- 4 g Ground Cumin by Great Value
- 4 g Smoked Paprika
- 200 g White Bread, to serve
Steps
- Heat the oil in a wide pan over medium and soften the onion and pepper for 6–7 minutes until sweet and glossy.
- Stir in the garlic, cumin and smoked paprika and cook for 1 minute until fragrant — this blooms the spices.
- Pour in the tomato sauce, season, and simmer for 8–10 minutes until thickened enough to hold a spoon-trail.
- Make wells in the sauce with the back of a spoon and crack an egg into each.
- Cover and cook gently for 5–7 minutes, until the whites are just set but the yolks still wobble.
- Scatter with crumbled feta, and serve straight from the pan with plenty of crusty bread for dunking.
