Shakshuka
Shakshuka
Course: Recipes, StarterINGREDIENTS
3 tblsp olive oil
1 large onion, thinly sliced
1 large red pepper, seeded and sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne
1 large can tinned tomatoes
¾ tsp salt
¼ tsp black pepper
140g Brown’s feta
6 large Ololo Farm eggs
Dhania, chopped chillies and spring onions to serve.
Directions
- Heat oil in a large skillet and add onion and red pepper slices. Cook gently until very soft – about 20 mins.
- Add the garlic, and cook until soft, then add in the spices. Pour in the tomatoes and season with salt and pepper.Â
- Cook for about ten minutes. Stir in the crumbled feta.Â
- Make some little dips in the tomato sauce, and remove the skillet from the heat before cracking the eggs into the dips.Â
- Season each egg with freshly ground black pepper and some salt, and put a lid (or foil) over the skillet whilst the eggs cook.Â
- Sprinkle with dhania, chillies and spring onions and serve.
wine pairing
- Pair with:Â Menage A Trois Zinfandel
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