Breakfast
Shakshuka with feta
Eggs cooked in a sweet tomato and pepper sauce
- Ready in 30 min
- 268 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 268
- Protein
- 20 g
- Carbs
- 11 g
- Fat
- 17 g
Ingredients
- 2 pcs eggs
- 220 g tomatoes
- 90 g red pepper
- 35 g feta
Method
- Dice the red pepper and roughly chop the tomatoes.
- Put the pepper in a non-stick frying pan with a splash of water and a pinch of salt. Cover and cook over a medium heat for 5 minutes until softened.
- Add the tomatoes and cook uncovered for 10–12 minutes, stirring now and then, until thick and saucy. Season with salt and black pepper.
- Make small hollows in the sauce and crack an egg into each. Cover and cook over a low heat for 6–8 minutes until the whites are completely set and the yolks are done as you like them.
- Crumble over the feta and serve straight from the pan.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens