Shakshuka with Feta
Shakshuka with feta is a wonderful vegetarian breakfast or brunch, consisting of tomato, onion, eggs and spices.
Mediterranean, North African
medium organic onion chopped
organic red bell pepper, seeded and chopped
organic garlic cloves
chopped organic tomatoes
small chilly (optional)
organic eggs from pasture-raised hens
salt and pepper
cyan pepper to taste (optional for a bit of extra punch)
small bunch of fresh coriander chopped for garnish
a handful of feta cheese crumbled (optional)
Heat a little bit of olive oil on medium heat in a medium-sized saute pan. Add the onions and red pepper and cook for roughly five minutes until the onions soften and become translucent.
Add the garlic, paprika and cumin for another minute until they become fragrant. This wakes up the aromatic oils within the spices to give it a bit of extra punch.
Add the can of tomatoes and season with salt and pepper.
Make little wells within the mixture and crack the eggs directly into the sauce. Cover the pan with a lid and cook for 5-8 minutes on medium heat, until the eggs are cooked just the way you like it.
To serve, garnish with the chopped coriander and crumbled feta (optional, I didn't have any so skipped the feta on my version), and spoon over toast as pictured or add chunky fresh bread.
Eggs, Tomato, Vegetarian