Shakshuka with Feta

• doses: serves 2-3
• tempo total: 25 minutes

Ingredientes

2 tbsp extra virgin olive oil, plus more if needed

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

2–4 garlic cloves, thinly sliced

1–2 tsp paprika

1–2 tsp ground cumin

¼ tsp chili flakes, or to taste

1 (28 oz / 800 g) can diced tomatoes

6 eggs

Salt & pepper

Crumbled feta

Fresh cilantro (optional)

Bread, for serving

Instruções

Heat a large pan over medium heat. Add oil, onion, and bell pepper, and cook until softened, 5–10 minutes.

Stir in garlic and spices, adding a touch more oil if needed. Cook 30 seconds until fragrant.

Pour in the tomatoes, season well with salt and pepper, and simmer about 10 minutes until slightly thickened. Taste the sauce and adjust seasoning as needed.

Stir in the crumbled feta, if using, then crack the eggs directly on top of the sauce. Cover and cook until the eggs reach your desired doneness, about 6–8 minutes.

Garnish with cilantro if you like, and serve warm with bread for dipping.