A bright, flavoursome and spicy meal, Shakshuka is a one-pan recipe that combines eggs, peppers, onions, feta cheese and other vibrant ingredients . Believed to have its roots in North Africa it’s now a popular dish the world over and is served with pitta bread. With the whole thing only taking 30 minutes to create from start to finish in one pan, it’s ideal for a hearty late breakfast or brunch.
Serves 2 Prep time: 15 minutes Cooking time: 15 minutes
- 2 tbsp olive oil
- 1 clove of garlic, sliced
- 1 onion, sliced
- 1 red pepper, sliced
- 2 tsp harissa paste
- 200g carton passata
- 4 large British Lion eggs
- 75g feta cheese, crumbled
- 1 tbsp parsley, chopped
- Pitta bread, warmed, to serve
- Heat oven to 180C/fan160C/Gas4. Heat oil in a large ovenproof frying pan, add garlic and cook until golden.
- Add onion and pepper and cook for five minutes until soft. Stir in harissa paste and cook for a minute then add passata and bring to the boil. Season to taste and reduce to a low heat.
- Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn white.
- Add the feta and then bake in the oven for five minutes, until the eggs are cooked but still runny.
- Scatter the dish with parsley and serve with pitta bread.