Shakshuka with Feta and Bread

Version v1 current made ✓ · History (1)

Serves 3

Ingredients

• 30 ml olive oil (Olivenöl)
• 1 red bell pepper (rote Paprika)
• 1 yellow bell pepper (gelbe Paprika)
• 1 onion (Zwiebel)
• 2 garlic cloves (Knoblauchzehen)
• 15 g tomato paste (Tomatenmark)
• 400 g canned chopped tomatoes (gehackte Dosentomaten)
• 80 ml vegetable broth (or water; Gemüsebrühe)
• 3 g smoked paprika (geräuchertes Paprikapulver)
• 1 g cumin (Kreuzkümmel)
• chili flakes (keep subtle, or skip for Cozy-first; Chiliflocken)
• 3 g salt (Salz)
• 4 eggs (Eier)
• 100 g feta (crumbled)
• parsley (chopped; Petersilie)
• crusty bread (baguette or Weizenbrötchen)

Steps

1. Heat olive oil (30 ml) in a large pan over medium. Slice red bell pepper (1), yellow bell pepper (1), and onion (1). Add to the pan and cook for ⏲ 8 minutes, stirring occasionally, until soft and starting to color.
2. Grate garlic cloves (2), add to the pan, stir for ⏲ 30 seconds. Add tomato paste (15 g), stir for ⏲ 1 minutes.
3. Add canned chopped tomatoes (400 g), vegetable broth (80 ml), smoked paprika (3 g), cumin (1 g), a pinch of chili flakes, and salt (3 g). Simmer for ⏲ 5 minutes until saucy and slightly thickened.
4. Make 4 wells in the sauce with the back of a spoon. Crack eggs (4) into the wells (2 adults, 1 for Cozy, 1 spare or second adult egg).
5. Reduce heat to low, cover, and cook ⏲ 6–8 minutes until the whites are set but the yolks are still runny. Longer if you want firmer yolks — Cozy's egg may need a bit more.
6. Scatter feta (100 g) over the top. Sprinkle with parsley. Serve directly from the pan with crusty bread for dipping.