Shakshuka with Bell Pepper and Feta from the Pan

Shakshuka is a spicy egg and tomato dish cooked in a single pan, which becomes especially aromatic with bell pepper and creamy feta. It suits a quick dinner or a late breakfast and needs hardly any washing up.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 3 tbsp olive oil
• 1 pc onion
• 2 pc red bell peppers
• 2 pc garlic cloves
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 2 can cans peeled tomatoes (400 g each)
• 1 tsp sugar
• salt
• pepper
• 8 pc eggs
• 150 g feta
• 1 bunch bunch flat-leaf parsley

Method

1. Peel the onion and dice it finely, remove the seeds from the pepper and cut it into strips, finely chop the garlic.
2. Heat the olive oil in a large, ovenproof pan, sweat the onion and pepper over medium heat for about 8 minutes until soft, then briefly toast the garlic, cumin and paprika powder.
3. Add the peeled tomatoes, season with sugar, salt and pepper, and let the sauce reduce slightly over medium heat for about 10 minutes.
4. Press eight wells into the sauce with a spoon and crack an egg into each one. Cover the pan and let the eggs set over low heat for about 6 to 8 minutes, the yolks should still be slightly soft.
5. Crumble the feta coarsely and sprinkle it over the shakshuka. Chop the parsley, scatter it on top and serve immediately.