Shakshuka

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2 onions (sliced)

2 garlic cloves (crushed)

2-3 red peppers (sliced)

Sea salt, pepper & olive oil

1tsp ground cumin

1tsp paprika

½tsp chilli flakes (/2tsp harissa paste)

1tbsp tomato puree

2x400g can of chopped tomatoes

1tsp sugar

400g can of cooked chickpeas (drained)

1 lemon (juiced)

Handful of parsley (chopped)

4-6 large eggs

150g feta (crumbled)

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Serve with toasted sourdough

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If you don’t have a lid for your frying pan, preheat your oven to 180°C/Fan 160°C/Gas 4.

Start by chopping your onions, garlic and peppers. Add a glug of olive oil to a large frying pan on a medium heat, first add you onions, fry for 3 minutes until soft and translucent, followed by the garlic and peppers. 

Once the peppers have started to soften, add the cumin, paprika and chilli flakes (or harissa) and season to taste.

Let the spices cook dry to release their flavours before adding the tomato puree, chopped tomatoes and sugar. Fill ½ an empty tin with water and add to the pan, simmer for 10 minutes. Add the drained chickpeas and look for a further 5 minutes.

Keep an eye on the texture, it doesn’t want to be runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce has reduced, add in the lemon juice and parsley (reserve some for serving).

Then, using a large spoon make small wells within the mix, cracking an egg into each well. I season each egg individually. If you have a lid place a lid on the pan and simmer on a low heat for 6-8 minutes. Until the  egg whites have hardened. This may take longer without a lid, and can be helped by placing the pan for 7 minutes in the pre-heated oven.

Once the eggs are cooked, serve by sprinkling with the crumbled feta and the remaining parsley and tuck in with some crunchy toasted sourdough - yum!

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Recipe inspired by Mob Veggie