Shakshuka with Feta

📝 Ingredients

• 1 tbsp olive oil (10 g)
• 1 brown onion (100 g)
• 1 red pepper (150 g)
• 2 garlic cloves
• 1 tsp ground cumin and 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (more or less depending on your heat tolerance)
• 400 g tinned chopped tomatoes
• 5 eggs
• 40 g crumbled feta
• 2 slices wholemeal bread (80 g in total)
• A few sprigs of coriander or flat-leaf parsley
• Salt, pepper

🍴 Utensils

• Large frying pan (26 to 28 cm) with lid
• Chopping board
• Knife
• Wooden spoon
• Small bowl
• Toaster

📖 Steps

1. Thinly slice the onion, cut the pepper into thin strips after removing the seeds and white membranes, and chop the garlic. Prepare everything before you turn on the heat: the cooking moves quickly from then on.
2. Heat the olive oil in the large frying pan over a medium heat. Add the onion and pepper with a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until very soft and lightly golden.
3. Add the garlic, cumin, smoked paprika and cayenne. Stir for 1 minute over a medium heat, just long enough for the spices to release their aroma: any longer and the garlic and paprika will burn and turn bitter.
4. Pour in the chopped tomatoes, season lightly with salt and pepper and simmer for 10 minutes over a low-medium heat, uncovered, until the sauce thickens and a spoon dragged across the bottom of the pan leaves a clear trail.
5. Make 5 small wells in the sauce with the back of a spoon. Crack each egg into the small bowl before sliding it into a well: it's the best way to avoid broken yolks and bits of shell.
6. Cover and cook over a low heat for 6 to 8 minutes, until the whites are completely set and opaque but the yolks still wobble in the centre. Keep an eye on it from 5 minutes: the yolks firm up very quickly.
7. Meanwhile, toast the wholemeal bread. Off the heat, scatter the crumbled feta and chopped coriander over the shakshuka, add a grind of pepper and serve straight from the pan, with the bread for mopping up.