Shakshuka

Ingredients: (Makes 1)

Chopped Tomatoes 1 tin
Eggs 4
Courgette 1 medium
Red Pepper 1 medium
Red Onion 1 medium
Light Feta Cheese 30g or 1oz
Garlic 3 cloves
Cumin 2 tsp
Paprika 2 tsp

Instructions:

Dice the red pepper, courgette, garlic, and red onion.

Heat a large pan or skillet over medium heat. Add a drizzle of olive oil. Sauté the
diced red pepper, courgette, garlic, and red onion until they are softened and
slightly caramelized.

Sprinkle 2 teaspoons of cumin and 2 teaspoons of paprika over the sautéed
vegetables. Stir well to coat the vegetables with the spices. Allow them to cook for
a minute or two to release their flavors.

Pour a tin of chopped tomatoes into the pan with the vegetables and spices. Stir
everything together, ensuring the vegetables are well coated with the tomato
mixture. Let it simmer for a few minutes to allow the flavors to meld together and
the sauce reduces down.

Using a spoon, make small wells or indentations in the tomato mixture. Carefully
crack the eggs into each well, ensuring the yolks remain intact. This will allow the
eggs to poach in the sauce.

Cover the pan with a lid and let the shakshuka simmer gently for about 5-7
minutes, or until the eggs are cooked to your desired level of doneness. If you
prefer firmer yolks, cook them a bit longer.

Once the eggs are cooked, remove the pan from the heat. Garnish with fresh herbs
such as parsley or coriander, and crumble feta cheese over the top if desired.
Serve the shakshuka directly from the pan, accompanied by crusty bread or pita
for dipping.

Nutrition Facts: