Shakshuka with Feta Easy Brunch

By Unicorns in the Kitchen · 35 min

Ingredients

Instructions

1. Heat the olive oil in a pan (cast iron is ideal) over medium heat.
2. When the oil shimmers, add the diced onion and cook a few minutes until translucent. Add the garlic, then the bell pepper, and cook a few more minutes until the pepper starts to soften.
3. Stir in the tomato paste and cook for a couple of minutes until it darkens in colour.
4. Add the canned tomatoes, cumin, paprika and salt. Bring to a simmer, then lower the heat and cook until the mixture thickens into a stew-like sauce.
5. Make 4 wells in the sauce with a wooden spoon and crack an egg into each one.
6. Cover and cook over medium-low heat for 5 to 8 minutes, until the eggs are done to your liking: longer for fully cooked, shorter for runny.
7. Top with crumbled feta and serve with fresh bread.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseTomatoBell pepperTomato pasteFeta cheese