Shakshuka mit Feta und Petersilie

Shakshuka is a spicy one-pan dish of tomatoes, peppers and spices, in which the eggs gently set right in the sauce. The feta and fresh parsley make it a quick weeknight dinner with little washing up.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 1 pc onion
• 1 pc red bell pepper
• 1 pc garlic clove
• 2 tbsp tbsp olive oil
• 1 can can chopped tomatoes (400 g)
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 pinch chili flakes
• 4 pc eggs
• 80 g feta
• 1 bunch parsley
• salt
• pepper

Method

1. Peel and dice the onion, deseed the bell pepper and cut into strips, finely chop the garlic and roughly chop the parsley.
2. Heat the olive oil in a large pan with a lid over medium heat, then fry the onion and bell pepper for about 5 minutes until soft.
3. Add the garlic, cumin, paprika powder and chili flakes and toast for about 1 minute until fragrant.
4. Stir in the chopped tomatoes, season with salt and pepper and let the sauce simmer gently over medium heat for about 8 minutes until it thickens slightly.
5. Using a spoon, press four small wells into the sauce and crack an egg into each one.
6. Cover the pan and let the eggs set over low heat for about 6 to 8 minutes, until the whites are firm and the yolks are still slightly soft.
7. Crumble the feta over the top, sprinkle with the parsley and serve immediately.