Classic Shakshuka

For 2 servings

• Olive oil2 tbsp
• Onion, sliced1
• Red pepper, sliced1
• Garlic3 cloves
• Cumin1 tsp
• Smoked paprika1 tsp
• Chopped tomatoes400 g
• Eggs4
• Feta50 g

1. 1

   Heat the olive oil in a large oven-safe frying pan or skillet over medium heat. Add the sliced onion and red pepper and cook until softened, about 5-7 minutes.

2. 2

   Stir in the minced garlic, cumin, and smoked paprika. Cook for another minute until fragrant.

3. 3

   Pour in the chopped tomatoes, bring to a simmer, then reduce the heat to low. Let it cook gently for 10 minutes, allowing the sauce to thicken slightly.

4. 4

   Carefully make four small wells in the tomato sauce and crack an egg into each well.

5. 5

   Cover the pan and cook for 5-8 minutes, or until the egg whites are set and the yolks are still a little runny.

6. 6

   Remove from heat, sprinkle with crumbled feta cheese and chopped fresh parsley or coriander. Serve immediately with warm crusty bread.