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Shakshuka with Feta recipe

Shakshuka with Feta

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red capsicum, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne
  • 1 can whole tomatoes and juice, coarsely chopped
  • ¾ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Heat oven to 190 degrees.
  2. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, for about 20 minutes.
  3. Add garlic and cook until tender for 1 to 2 minutes;
  4. Stir in cumin, paprika and cayenne, and cook for 1 minute.
  5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
  6. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with coriander and serve with hot sauce.

 

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The My Purpose Challenge kicks off on Monday! 
Maintain consistency as we head into winter 
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Remind yourself of your purpose for attending PARC – what motivate you! 
 

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