I love easy dishes like this for when you need a quick dinner, or just can’t be fussed with too much cooking.
Keep a careful eye on your eggs so you can enjoy a glorious jammy yolk, especially when you have some thick crusty bread to soak up all the flavour!
Shakshuka with Feta Cheese
1 shallot, finely diced
1 tin chopped tomatoes
2 eggs
1tbsp paprika
1tsp oregano
20g Feta, crumbled
Chilli flakes
Parsley, fresh & chopped
Coriander, fresh & chopped
Oil, Salt & Pepper
In a medium pan, gently fry the shallot in a little oil until beginning to soften. Add the tin of chopped tomatoes to the pan, plus the paprika and oregano. Season to taste with a little salt and pepper, too.
Once the tomatoes are nicely warmed up, sprinkle over the crumbled feta.
Make two wells in the tomato mixture and crack an egg in to each. Cook them uncovered until about halfway done, then cover with a lid (or, if like me you don’t have a lidded pan, cover with a large baking tray!) and cook for a minute, until the whites of the eggs are solid but the yolk is still a bit runny.
Sprinkle with coriander, parsley and chilli flakes. Serve with crusty bread to soak up all the yolky goodness!