Weeknight Shakshuka

Name: Weeknight Shakshuka
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 red bell pepper, sliced; 3 cloves garlic, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 800 g chopped tomatoes; 6 eggs; 50 g feta, crumbled (optional); A handful of fresh parsley, chopped; Salt and pepper, to taste

Eggs cooked in a spiced tomato and pepper sauce, ready in 30 minutes.

30 min · serves 4 · 310 kcal per serving

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, sliced
3 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
800 g chopped tomatoes
6 eggs
50 g feta, crumbled (optional)
A handful of fresh parsley, chopped
Salt and pepper, to taste

Method

Warm the oil in a large frying pan over medium heat and cook the onion and pepper until soft. Give it about 8 minutes.
Add the garlic, cumin and paprika and cook until fragrant. Give it about 1 minutes.
Pour in the tomatoes, season, and simmer until thickened. Give it about 10 minutes.
Make six hollows in the sauce and crack an egg into each.
Cover and cook until the whites are set and the yolks still soft. Give it about 8 minutes.
Scatter over the feta and parsley and serve from the pan.

Free to use. Photo credits are here.