Eat it any time

Shakshuka is a North African dish and it is also widely eaten in the Middle East. One of the best things about this dish is that you can have it for any meal of the day. The recipe makes 1 serving and takes about 15 minutes to make.

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Ingredients

2 eggs

30g feta cheese

1/2 tablespoon butter

1 red pepper, deseeded & sliced

1 white onion, finely diced

120ml passata (or 120g chopped tinned tomatoes)

1 teaspoon dried basil or a handful of fresh basil leaves

1 teaspoon dried oregano or a handful of fresh oregano leaves

1 teaspoon ground cumin

A pinch of cayenne pepper

A pinch of pepper

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Instructions

1. Begin by melting the butter in a small frying pan over a medium heat and then add the sliced red pepper and finely diced onions. Cook gently for around 10 minutes, or until the vegetables have turned soft and golden, stirring often to prevent sticking.

2. While the vegetables are softening, measure out the spices and passata.

3. Once the vegetables are cooked add the passata and all of the spices except the cayenne pepper. Lower the heat and simmer for 10 minutes

4. The sauce should look rich and delicious. Crumble the feta cheese into the pan and using the back of a spoon make two small hollows in the surface of the sauce. Crack the eggs into the hollows and sprinkle with the cayenne pepper.

5. Put a lid on the frying pan and let the eggs poach in the sauce. This stage is important, so if you don't have a lid for your frying pan just use any lid that is larger than your frying pan or even a baking tray. Check the eggs often, remove from the heat once the egg turns white and the yolk has turned golden yellow.

Use a large spoon to serve into a bowl.

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Tips

The eggs will keep cooking in the sauce, even when the heat has been turned off, so if you like runny yolks take the pan off the heat a little earlier.

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Macronutrients

Calories 327 Kcals

Protein 19g

Carbohydrates 15g

Fibre 2g

Fats 21g

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