Shakshuka with Feta & Herbs

Ingredients

• Olive oil1 tbsp
• Red onion, sliced1 small
• Red pepper, sliced1
• Garlic, minced2 cloves
• Ground cumin1 tsp
• Smoked paprika1 tsp
• Chopped tomatoes400g tin
• Large eggs4
• Feta, crumbled60g
• Fresh parsley or coriandersmall handful
• Salt and pepperto taste
• extra egg1 per serving
• Greek yoghurt, to serve2 tbsp per serving

Method

1. 1

   Heat olive oil in a wide pan over medium heat. Add onion and pepper, cook 6–8 minutes until softened.

2. 2

   Stir in garlic, cumin, and smoked paprika; cook 1 minute until fragrant.

3. 3

   Add chopped tomatoes, season, and simmer 8 minutes until thickened.

4. 4

   Make 4 wells in the sauce and crack an egg into each. Cover and cook 5–7 minutes until whites are set but yolks still runny.

5. 5

   Scatter over feta and fresh herbs. Serve straight from the pan with bread or a side of greens.

6. 6

   Add one extra egg per person to the pan, and serve with a spoonful of Greek yoghurt.