Spiced Shakshuka & Pita

• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(6)
• Feta(100 g)
• Flat Leaf Parsley(2 tbsp)optional
• Pita(4)

Method

1. 1

   Dice the {Onion} and {Bell pepper}, then finely chop the {Garlic}.

   ~8 min

2. 2

   Heat the {Olive oil} in a large deep frying pan over medium heat. Add the {Onion} and {Bell pepper} and cook until softened. Stir in the {Garlic}, {Cumin}, {Paprika}, and {Chili flakes} for the last minute.

   ~6 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Salt}, and {Black pepper}. Simmer until the sauce thickens and looks rich and jammy, stirring once or twice.

   ~8 min

4. 4

   Make 6 small wells in the sauce and crack in the {Eggs}. Scatter over the {Feta}, cover, and cook until the egg whites are set but the yolks are still soft.

   ~6 min

5. 5

   Warm the {Pita Bread}, then finish the shakshuka with the {Fresh parsley} and serve straight from the pan with pita alongside.