Modern Shakshuka with Feta and Harissa

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 tsp Ground cumin
• 2 cloves Garlic
• 1 tbsp Harissa
• 400 g Canned chopped tomatoes
• 4 Egg
• 80 g Feta cheese
• 2 pieces Pita bread

1. Heat the olive oil in a large frying pan over a medium heat. Finely chop the onion and deseed and chop the red pepper.
2. Add the onion and red pepper to the pan with the salt and pepper. Cook for 8 to 10 minutes, stirring, until softened and lightly sweet.
3. Stir in the cumin and crush in the garlic, then cook for 1 minute until fragrant. Add the harissa and stir to coat the vegetables.
4. Tip in the tomatoes and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens enough to hold a spoon trail.
5. Use the back of a spoon to make 4 wells in the sauce, then crack an egg into each. Cover and cook on a low heat for 6 to 8 minutes, until the whites are set and the yolks are still soft.
6. Crumble over the feta and let it warm through for 1 minute. Warm the pita bread, then serve straight from the pan with the flatbreads for dipping.

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