Shakshuka with Feta

Ingredients

• 6large eggs
• 1can (796 ml) crushed tomatoes
• 2red bell peppers
• 1medium onion
• 3cloves garlic
• 1½ tspground cumin
• 1¼ tspsmoked paprika
• ¼ tspcayenne or chili flakes
• 3 tspextra-virgin olive oil
• 50 gfeta, crumbled
• 8 gfresh parsley
• 2whole wheat pitas

Method

1. Dice the onion and peppers and mince the garlic.

2. Heat the oil in a large 30 cm (12 inch) skillet with a lid over medium heat. Add the onion and peppers and cook, stirring, until soft, about 8 minutes. Add the garlic, cumin, smoked paprika and cayenne for 1 minute.

   8 min timer

3. Add the crushed tomatoes and simmer over medium-low heat, stirring now and then, until thickened, about 10 minutes.

   10 min timer

4. Make 6 wells in the sauce with the back of a spoon and crack an egg into each.

5. Cover and cook over low heat for about 6 minutes, until the whites are fully set and the yolks are still soft, or 8 to 9 minutes for firm yolks.

   6 min timer

6. Take the pan off the heat and scatter with crumbled feta and chopped parsley.

7. Warm the pitas and serve straight from the pan.

Storing and reheating

The sauce keeps 4 days; poach fresh eggs.