Shakshuka with Feta

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Red pepper
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 500 g Tomato, ripe
• 4 Egg
• 80 g Feta cheese
• 10 g Fresh parsley
• 2 pieces Pita bread

1. Finely chop the onion and red pepper. Crush the garlic. Roughly chop the tomatoes and finely chop the parsley.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic, ground cumin and sweet paprika and cook for 30 to 60 seconds until fragrant. Add the tomatoes and simmer for 8 to 10 minutes, stirring occasionally, until the sauce is rich and slightly thickened.
4. Use the back of a spoon to make 4 small wells in the sauce, then crack an egg into each. Cover and cook on a low to medium-low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft (or cook longer if you prefer firmer yolks).
5. Take the pan off the heat and crumble in the feta cheese, letting it soften into the sauce. Scatter over the parsley. Warm the pita bread and serve straight from the pan.

Made this recipe? Rate it — a comment is optional.