Breakfast · Mediterranean
Shakshuka with feta
The classic tomato and pepper egg skillet finished with crumbled feta for extra richness.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, crushed
- 400 g canned crushed tomatoes
- 1 tsp ground cumin
- 4 large eggs
- 40 g feta cheese, crumbled
- 1 tbsp fresh parsley, chopped
Method
Heat the olive oil and cook the onion and pepper for 5 minutes until soft.
Add the garlic and cumin and cook for 1 minute.
Pour in the crushed tomatoes and simmer for 8 to 10 minutes.
Make 4 wells in the sauce, crack in the eggs, cover and cook for 5 to 7 minutes.
Scatter with feta and parsley before serving.