Roasted Red Pepper Shakshuka with Feta
This one-pan dish is complexly flavoured but ready in about 20 minutes - it's perfect for a brunch for friends or a quick and easy weeknight dinner. If you're making this recipe for 2, simply reduce the number of eggs used and enjoy a bit more sauce per person!
Ingredients
- 4 cloves garlic thinly sliced
- ½ tsp chili flakes
- 1 anchovy fillet (optional)
- 1-2 shallots thinly sliced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- 1 (400g/14oz) can whole, peeled tomatoes crushed with your hands
- 75 g (½ cup) fire-roasted red peppers roughly chopped
- 1 tbsp chipotle chiles in adobo roughly chopped
- 8 eggs
- 30 g (¼ cup) feta crumbled
- 20 g (2 tbsp) cilantro/coriander roughly chopped
Instructions
- Add the garlic, chili flakes and anchovy fillet (if using) to a large skillet for which you have a lid. Drizzle over 2 tablespoons of olive oil and set over medium heat. Cook the garlic, stirring occasionally, until the oil is sizzling, the anchovy is beginning to dissolve and the garlic is getting tender, about 3-5 minutes.
- Add the shallot and a generous pinch of salt. Stirring occasionally, cook until the shallot is beginning to tenderise, about 3 minutes longer.
- Add the tomato paste and stir to combine. Cook for 1 to 2 minutes longer, just until the tomato paste begins to darken. Add the cumin, smoked paprika, cinnamon and a generous grind of black pepper and stir to combine, cooking for about 30 seconds longer.
- Pour the tomatoes over the shallot and garlic mixture, along with the red peppers and chipotle. Stir to combine and bring to a gentle simmer. Taste to adjust for seasoning, adding more salt and pepper if necessary.
- Reduce the heat to medium-low. Using the back of the spoon, make a divet in the sauce and pour in one of the eggs. Spoon a bit more sauce over the egg. Repeat this with the remaining eggs.
- Cover the pan and allow the eggs to cook in the sauce until the egg whites are firm but the yolks still feel soft when lightly prodded, about 5-8 minutes.
- Remove the pan from the heat and top the shakshuka with the feta and cilantro. Serve immediately, ideally with some pitas or crusty bread and a side of hummus.
Video
Nutrition
Calories: 188kcal | Carbohydrates: 10g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 335mg | Sodium: 656mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1451IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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