Abrahms' Family Recipes Shakshuka with Feta and Bread Meal plan
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Shakshuka with Feta and Bread

  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.

Serves 3