Shakshuka with Bell Pepper and Feta

• 2eggs (medium)
• ½red bell pepper(in strips, about 200 g)
• 200 gchopped tomatoes (canned)
• ½red onion(finely diced, about 80 g)
• 1 clovesgarlic(finely chopped)
• 50 gfeta cheese(roughly crumbled)
• 7 ½ mlolive oil
• ½ tspsweet paprika powder
• ¼ tspground cumin
• ½ pinchchilli flakes(to taste)
• 5 gfresh parsley(roughly chopped)

Instructions

1. 1

   Heat the 7 ½ ml olive oil in a non-stick pan with a lid (about 26 cm) over medium heat. Soften the ½ red onion for about 3 minutes until translucent.

2. 2

   Add the ½ red bell pepper and cook for 5 minutes until soft. Stir in the 1 cloves garlic, ½ tsp sweet paprika powder, ¼ tsp ground cumin and ½ pinch chilli flakes and toast briefly until fragrant.

3. 3

   Pour in the 200 g chopped tomatoes (canned), season with salt and pepper and simmer for 8 minutes over medium heat until the sauce thickens.

4. 4

   Make four wells in the sauce with a spoon. Crack the 2 eggs (medium) one at a time into a cup and slide them gently into the wells.

5. 5

   Cover with the lid and cook the eggs over low heat for 5 to 7 minutes, until the whites are set but the yolks remain runny.

6. 6

   Crumble the 50 g feta cheese over the top, sprinkle with 5 g fresh parsley and serve straight from the pan.

Nutrition per 100 g