Shrimp Shakshuka with Feta

Shrimp and eggs cook together in a spicy tomato-pepper sauce, topped with creamy feta. A quick one-pan dish for two that works without any prior experience.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 250 g Raw peeled shrimp
• 4 pc Eggs
• 1 pc Onion
• 1 pc Red bell pepper
• 2 pc Garlic cloves
• 1 can Canned chopped tomatoes
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 pinch Chili flakes
• 60 g Feta
• 0.5 bunch Flat-leaf parsley
• 2 tbsp Olive oil
• Salt
• Freshly ground black pepper

Method

1. Finely dice the onion and bell pepper. Finely chop the garlic.
2. Heat the olive oil in a large pan with a lid. Sweat the onion and bell pepper over medium heat for 5 minutes until soft.
3. Add the garlic, cumin, paprika and chili flakes and toast for 1 minute.
4. Add the tomatoes, season with salt and pepper, and simmer the sauce gently over medium heat for 10 minutes.
5. Add the shrimp to the sauce and cook for 3 to 4 minutes until pink and opaque.
6. Press four wells into the sauce, crack an egg into each, season with salt, and cover the pan and let the eggs set over low heat for 5 to 7 minutes.
7. Crumble the feta coarsely and finely chop the parsley. Sprinkle the shakshuka with feta and parsley and serve straight from the pan.