Shakshuka with Feta and Bell Pepper

Eggs are poached in a spiced tomato and bell pepper sauce and served with feta and fresh parsley. The dish is suited to a hearty breakfast or a weekend brunch.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 1 pc onion
• 1 pc red bell pepper
• 2 pc garlic cloves
• 2 tbsp olive oil
• 400 g chopped tomatoes (canned)
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 pinch chili flakes
• 8 pc eggs
• 100 g feta
• 0.5 bunch flat-leaf parsley
• salt
• black pepper, freshly ground

Method

1. Peel the onion and dice it finely. Remove the seeds from the bell pepper and dice it small. Peel the garlic and chop it finely.
2. Heat the olive oil in a large pan with a lid over medium heat. Fry the onion and bell pepper for about 5 minutes until soft.
3. Add the garlic, cumin, paprika powder and chili flakes and fry for about 1 minute more, until fragrant.
4. Stir in the chopped tomatoes, season with salt and pepper, and simmer the sauce uncovered for about 10 minutes until it has thickened slightly.
5. Press eight small wells into the sauce with a spoon and slide an egg into each one. Cover the pan and let the eggs set over low heat for about 6 to 8 minutes.
6. Crumble the feta coarsely and chop the parsley finely. Sprinkle the shakshuka with feta and parsley and serve hot with bread.