Lebanese Shakshuka with Feta

Ingredients

• •2 tbsp olive oil
• •1 medium yellow onion, diced
• •1 large red bell pepper, diced
• •4 garlic cloves, minced
• •2 tbsp tomato paste
• •1 can (796 ml) canned crushed tomatoes
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1/4 tsp chili flakes
• •1/2 tsp salt
• •6 large eggs
• •75 g feta cheese, crumbled
• •3 tbsp fresh flat-leaf parsley, chopped
• •4 pieces pita bread, for serving

Directions

1. 1Heat olive oil in a large skillet over medium heat and sauté onion and red pepper until softened, about 5 minutes.
2. 2Add garlic and tomato paste and cook, stirring, for 1 minute until fragrant.
3. 3Pour in crushed tomatoes and stir in cumin, smoked paprika, chili flakes, and salt.
4. 4Simmer sauce uncovered for 8 minutes, stirring occasionally, until slightly thickened.
5. 5Use a spoon to create 6 shallow wells in the sauce and crack one egg into each well.
6. 6Cover the pan and cook over medium-low heat for 5–7 minutes until whites are set but yolks are still runny.
7. 7Scatter crumbled feta and chopped parsley over the top and serve immediately with warm pita.

💡 If you prefer a milder sauce, swap chili flakes for a pinch of sweet paprika. Serve with crusty bread if pita isn't on hand.

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