Warming shakshuka
Preparation time: 5 minCooking time: 20 min1 serving
From the article: 10 recipes for your period: breakfast to dinner
Ingredients
1 Servings
- 1 tbsp olive oil
- 1 small onion
- ½ red pepper
- 1 garlic clove
- 1 tsp harissa, or ½ tsp chilli flakes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 200 g canned chopped tomatoes
- 1 pinch sugar
- 2 eggs
- 30 g feta
- 1 tbsp chopped parsley
- 1 pinch salt
- 1 pinch pepper
- 1 slice sourdough bread, optional
Instructions
- 1Thinly slice the onion and pepper and chop the garlic. Heat the olive oil in a small frying pan, about 20 cm wide, and soften the onion and pepper for 6–7 minutes.
- 2Add the garlic, harissa, cumin and paprika and cook for 30 seconds until fragrant.
- 3Stir in the tomatoes, sugar and a pinch of salt. Simmer uncovered for about 8 minutes until the sauce is thick.
- 4Turn the heat down, make two wells with a spoon and crack an egg into each. Cover and cook for 5–7 minutes until the whites are set and the yolks are still soft.
- 5Crumble over the feta and sprinkle with parsley and pepper. Serve directly from the pan, with bread for dipping if desired.
Nutrition: 380 kcal · 21 g protein · 18 g carbs · 25 g fat
