Shakshuka

Peel the onion and dice it finely.

• 1 Onion

Heat the olive oil in a large pan over medium heat until it glistens.

• 1 tbsp Olive oil

Add the diced onion and cook for about 3 minutes until translucent, stirring now and then.

Meanwhile, while step 3 runs

Meanwhile, halve the bell pepper, remove the seeds and white membranes and cut it into small cubes.

• 1 Red bell pepper

Add the diced pepper and fry for about 5 minutes until soft and lightly browned at the edges.

Meanwhile, while step 5 runs

Meanwhile, peel the garlic cloves and chop them finely.

• 2 Garlic cloves

Add the garlic, cumin and paprika and toast for about 1 minute until fragrant.

• ½ tsp Cumin
• ½ tsp Paprika

Add the diced tomatoes and season with salt and pepper. Give it a good stir and bring to a boil.

• 400 g Diced tomatoes
• Salt
• Pepper

Simmer uncovered over low heat for about 8 minutes until the sauce has thickened.

Meanwhile, while step 9 runs

Meanwhile, wash the parsley, shake it dry and roughly chop the leaves.

• ½ bunch Parsley

Use a spoon to make 4 wells in the sauce. Crack the eggs one at a time into a cup and slide one into each well.

• 4 Eggs

Cover and cook for about 6 minutes until the whites are set and the yolks are still runny.

Sprinkle the eggs with a little salt. Crumble the feta over the top, sprinkle with the parsley and serve straight from the pan.

• Salt
• 100 g Feta