Shakshuka with Feta
This is a great dish, and works for breakfast, lunch or dinner. I like to use the pepper paste and make sure that the bitterness of the peppers balances the sweetness of the tomatoes.
Method
- Heat olive oil in a wide, lidded frying pan over medium heat. Fry the onion, garlic and peppers for 8–10 minutes until soft.
- Add the harissa and pepper paste. Stir for 1 minute.
- Add the tomatoes. Season well. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.
- Add the cubed feta, pushing it below the surface of the sauce.
- Make wells in the sauce and crack an egg into each one.
- Cover with a lid and cook on low heat for 6–8 minutes, until the whites are set but yolks are still runny.
- Scatter with parsley and serve immediately, straight from the pan with flatbreads.
Ingredients
- 6-8 eggs
- 100g feta, cubed
- 2 x 400g tins chopped tomatoes
- 2 red peppers, deseeded and diced
- 1 onion, finely diced
- 4 cloves garlic, sliced
- 1 tbsp of adjvar (Turkish pepper paste)
- 1 tbsp of good-quality harissa
- Olive oil
- Salt & black pepper
- Fresh corriander parsley to finish
Hints & Tips
- I use the back of a ladle, cracking the egg into the ladle, and rotating to let the egg slide into the depression
- Leave the feta in good-sized cubes, so it can stand-up to cooking.
- The sauce is fine the next day, but the eggs can be a little rubbery