Spiced Shakshuka with Feta

• Olive oil(2 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Cumin(1½ tsp)
• Paprika(1 tsp)
• Chili flakes(¼ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(6)
• Feta(120 g)
• Flat Leaf Parsley(2 tbsp)optional
• Bread(4 slices)

Method

1. 1

   Finely chop {Onion}, dice {Bell pepper}, and slice {Garlic}. Crumble {Feta} and roughly chop {Fresh parsley}.

   ~8 min

2. 2

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

   ~6 min

3. 3

   Add {Canned tomatoes}, {Salt}, and {Black pepper}. Simmer until the tomato base thickens and looks rich and saucy, stirring occasionally.

   ~8 min

4. 4

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

   ~4 min

5. 5

   Toast {Bread}. Finish the shakshuka with {Fresh parsley} and serve straight from the pan with the toast alongside.