Shakshuka with Peppers and Feta

Eggs poached in a smoky pepper and tomato sauce with cumin and a little harissa, with feta and pita.

Ingredients

For 4 servings.

• 8 large eggs
• 1 (28 oz) can crushed tomatoes
• 2 red bell peppers, sliced
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp harissa
• 1 tsp salt
• 4 pita breads
• 1/2 cup crumbled feta (optional topping)
• 1/4 cup parsley, chopped (optional topping)

Method

1. Cook the onion and peppers in the oil for 10 minutes, until soft. Add the garlic, cumin and paprika for 1 minute.
2. Stir in the tomatoes, harissa and salt and simmer for 10 minutes, until thick.
3. Make 8 hollows, crack in the eggs, cover and cook on low for 6–8 minutes, until the whites are set.
4. Scatter with feta and parsley and serve with warm pita.

Diets and allergens

Nutrition per serving

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