
Shakshouka
Serves 4
Ingredients
Dash of rapeseed oil
1/2 medium onion diced
1/2 red pepper diced
1/2 yellow pepper diced
1/2 diced chili
2 cloves of garlic
4 medium eggs
seasoning
1/2 teaspoon ground cumin
1 teaspoon paprika
400g chopped tomatoes
100g feta cheese
1/2 spring onion
Chopped coriander
Method
In a frying pan, add the rapeseed oil and to this fry the onions until soft, add the peppers, chili and garlic.
Once these are sweated off for a few minutes, add the cumin and paprika.
Add the chopped tomatoes and cook for 5 minutes. Season.
Make 4 wells in the tomato mixture and crack an egg into each one.
Cover the pan with a lid and cook for 5-6 minutes on a low heat until the whites are cooked but the yolks are soft.
Top with feta cheese, chopped spring onions and chopped coriander.
Serve with crusty bread.
Could you use goat’s cheese instead of feta – just wondering as I have goat’s cheese in the fridge! Thanks,
Of course Rose Mary, goats cheese would be amazing!