Shakshuka with Feta

Zutaten

• ✓1 tbsp olive oil
• ✓1 medium onion, finely diced
• ✓2 garlic cloves, finely chopped
• ✓1 red bell pepper, finely diced
• ✓1 tsp cumin
• ✓1 tsp paprika powder (sweet)
• ✓0.25 tsp chili flakes
• ✓400 g chopped tomatoes (canned)
• ✓100 ml vegetable broth
• ✓to taste salt
• ✓to taste black pepper
• ✓4 large eggs
• ✓100 g feta, crumbled
• ✓to taste fresh cilantro or parsley, chopped

Zubereitung

1. 1

   Heat the olive oil in a large, oven-safe skillet over medium heat. Sauté the onions until translucent (approx. 5 minutes).

2. 2

   Add the garlic and bell pepper and cook for another 5 minutes, until the pepper softens.

3. 3

   Stir in the cumin, paprika powder, and chili flakes and toast briefly (approx. 30 seconds) until fragrant.

4. 4

   Add the chopped tomatoes and vegetable broth. Stir well, season with salt and pepper. Bring the sauce to a boil, then reduce the heat.

5. 5

   Use a spoon to create 4 wells in the tomato sauce.

6. 6

   Carefully crack the eggs into the wells.

7. 7

   Place the skillet in the preheated oven (180°C / 350°F conventional heat) and bake for approx. 8-12 minutes, until the egg whites are set but the yolks are still runny.

8. 8

   Remove the skillet from the oven, sprinkle with crumbled feta, and garnish with fresh cilantro or parsley.

9. 9

   Serve immediately, preferably with fresh bread for dipping.