Shakshuka

• 4 eggs
• 1 can chopped tomatoes
• 1 red bell pepper
• 1 onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 30 g feta
• 10 g fresh parsley
• chili flakes, to taste
• sea salt, to taste

Method

0 of 5 steps done

1. 11. Soften the sliced onion and pepper in the oil for 6 minutes.
   Start 6 min timer
2. 22. Add the garlic, cumin, paprika and a pinch of chili flakes and stir for 1 minute.
3. 33. Pour in the tomatoes, season, and simmer for 8 minutes until thick.
   Start 8 min timer
4. 44. Make 4 hollows, crack in the eggs, cover, and cook on low for 6–8 minutes until the whites are set.
   Start 7 min timer
5. 55. Scatter with parsley and crumbled feta and serve from the pan.