Shakshuka with Fetta
Preparation
10 minutes
Cooking
40 minutes
Serves
4-6
Ingredients
3 tbsp extra virgin olive oil
1 large onion, thinly sliced
1 large red capsicum, seeded and sliced thinly
3 garlic cloves, thinly sliced
1 tsp sweet paprika
1/4 tsp cayenne pepper powder
500g whole tinned tomatoes, coarsely chopped
1 tsp salt
1/4 tsp black pepper
150g Northside Fine Foods Greek Fetta, crumbled
6 large eggs
Coriander or parsley for serving
Method
1. Preheat oven to 190 degrees Celsius
2. Heat oil in a large skillet on a medium-low heat and add the onion and capsicum. Cook until soft for about 15-20 minutes
3. Add the garlic and cook until it becomes soft then stir in the paprika and cayenne pepper and cook for about 1 minute to allow the spices to infuse
4. Stir the tomatoes through with the salt and pepper and simmer until the mixture appears to have thickened up
5. Roughly stir in the fetta then gently crack the eggs over the mixture
6. Season the eggs to taste and then place the skillet in the oven to bake for approx 8 minutes or until the eggs are set
7. Add some more fetta and coriander/parsley on top to serve