Shakshuka with Feta The Ultimate Brunch

By Unicorns in the Kitchen · 30 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 diced bell pepper, and cook a few more minutes until the peppers begin to soften.
3. Stir in the tomato paste and cook for a couple of minutes until it starts to release its 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 consistency.
5. Using a wooden spoon, make 4 wells in the sauce and crack an egg into each well.
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.

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

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GarlicOnionEggCheeseTomatoBell pepperTomato pasteFeta cheese