🍳 Shakshuka

Eggs poached in a spiced tomato and pepper sauce, scooped up with bread.

Recipes / Brunch

  • Time: 35 min
  • Serves 4

Method

  1. Heat the oil in a large skillet and cook the onion and pepper until soft, about 8 minutes.
  2. Stir in garlic, cumin and paprika for 1 minute.
  3. Add the tomatoes, season with salt and simmer 10 minutes until thick.
  4. Make six wells with a spoon and crack an egg into each.
  5. Cover and cook 5 to 7 minutes, until the whites are set and the yolks are still soft.
  6. Top with feta and parsley and serve from the pan.

Leftovers keep in an airtight container in the refrigerator for up to 3 days.