Shakshuka with Feta and Challah Bread

Ingredients

Quantities are for one portion.

• 40 gfeta cheese, crumbled
• 80 gchallah bread
• 15 mlolive oil
• 0.5red bell pepper, sliced
• salt and pepper to taste
• 1onion, diced
• 1 tspground cumin
• 2eggs
• 1 tspsmoked paprika
• 2garlic cloves, minced
• 200 gcanned chopped tomatoes
• 10 gfresh parsley, chopped

Method

1. Heat the olive oil in a wide frying pan over medium heat and sauté the diced onion and sliced red bell pepper until they are soft and slightly sweet.
2. Add the minced garlic, ground cumin, and smoked paprika to the pan, stirring for a minute until the spices are fragrant.
3. Pour in the canned chopped tomatoes, season with salt and pepper, and let the sauce simmer vigorously for ten minutes until it thickens.
4. Using the back of a spoon, make small hollows in the bubbling tomato sauce and crack the eggs directly into them.
5. Cover the pan with a lid and cook for a few minutes until the egg whites are just set but the yolks remain perfectly runny.
6. Remove the pan from the heat, scatter the crumbled feta cheese and chopped fresh parsley over the hot sauce.
7. Serve the shakshuka directly from the pan alongside thick slices of soft challah bread to mop up the rich sauce and egg yolks.