Shakshuka
Eggs poached in spiced cherry tomatoes under crumbled feta — vibrant brunch perfection.
- Total
- 35 min
- Serves
- 4
A vibrant shakshuka with feta: eggs poached in a sauce of cherry tomatoes, red onion, chilli and coriander, crowned with crumbled feta. The sweet burst tomatoes, the fiery chilli and the salty cheese make this version sing. Scoop it up with bread and let the runny yolks mingle with the spiced tomato — brunch perfection.
Ingredients
- 1 tbs Olive Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g Cherry Tomatoes
- 1 tbs Caster Sugar
- 4 Eggs
- Spinkling Feta
Instructions
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
- Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
- Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and crumbled feta and serve with crusty bread.
Nutrition (per serving)
- Calories
- 290
- Protein
- 14 g
- Fat
- 18 g
- Carbs
- 18 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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