Shakshuka with Feta
Contains statutory allergens: Eggs, Milk / dairy
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Ingredients (13)
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Instructions (6)
Heat olive oil in a wide frying pan over medium heat. Sauté diced onion and sliced red bell pepper until soft and translucent.
Add minced garlic, ground cumin, paprika, and chili flakes. Cook for one minute until aromatic.
Stir in the canned tomatoes, salt, and pepper. Simmer gently uncovered for about 10 minutes until the sauce has thickened.
Create small indentations in the sauce using the back of a spoon, then crack an egg into each well.
Cover the skillet with a lid and cook gently on low heat for 6 to 8 minutes until the egg whites are set and yolks remain runny.
Remove the pan from heat, crumble feta cheese across the top, and sprinkle with chopped fresh parsley before serving.
