Shakshuka
Servings Prep Time
4people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4people 20 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Pour can of tomatoes into a large pour and crush the tomatoes by hand until you have a chunky consistently.
  2. Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add onion, red pepper, and crushed red chili flakes and stir to combine and coat with oil.
  3. Cook for about 10-15 minutes until vegetables are soft and starting to char in spots.
  4. Add garlic and stir for about one minute. Add cumin, smoked paprika, cayenne and stir until combined.
  5. Add tomatoes, stir to combine, then reduce heat and simmer for 10 minutes.
  6. Season with salt and pepper, stir in half the parsley, and sprinkle feta over the top of the tomatoes.
  7. Using a large spoon make a well near the edge of the pan and break an egg into the well. Repeat with remaining eggs. Season eggs with a little salt, cover pan, and cook over low heat until egg whites are set and yolks are still runny, 5 to 7 minutes.
  8. Remove from heat and top with remaining parsley. Serve with crusty bread or warm pitas.