Name: Shakshuka with Feta & Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, thinly sliced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp chili flakes; 1 (28 oz) can crushed tomatoes; 1/2 tsp salt, plus more to taste; 6 large eggs; 1/3 cup crumbled feta; A handful of parsley and cilantro, chopped; Crusty bread, for serving

Mise en place

Before you start

Dice the onion and bell pepper
Slice the garlic
Chop the herbs and crumble the feta

Step by step

Method

Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and pepper and cook until soft, about 8 minutes.
Stir in the garlic, cumin, paprika and chili flakes and cook for 1 minute until fragrant.
Add the crushed tomatoes and salt. Simmer for 10 minutes, stirring now and then, until slightly thickened.
Use a spoon to make 6 wells in the sauce and crack an egg into each.
Cover and cook over medium-low heat for 5–8 minutes, until the whites are set but the yolks are still runny.
Scatter with feta and herbs and serve straight from the pan with bread.

Notes & tips

For firmer yolks, keep the lid on for 2–3 minutes longer.
The sauce can be made up to 3 days ahead; reheat until bubbling before adding the eggs.

Shakshuka with Feta & Herbs

Before you start

Method

Notes & tips

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