- 1 tbsp olive oil
- 1 onion, diced
- 1 stick celery finely chopped
- 1 red or yellow pepper, deseeded and diced
- 1 garlic clove, chopped
- 400g can tomatoes
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper
- 2-4 eggs depending on how many you want
- For the topping;
- 1 tbsp olive oil
- 1 slice Allinson’s Champion Wholemeal bread cut into small squares plus extra to serve
- 1 tbsp chopped parsley
- 1/2 tbsp chopped mint
- 25g feta cheese, crumbled
- Heat the oil in a wide shallow pan that has a lid (or you can use a baking tray as a cover). Add the onion, celery and pepper and cook gently for 10 minutes until softened but not coloured. Add the garlic and cook for another minute. Stir in the tomatoes, puree and spices. Rinse the can with 150ml water, pour into the pan, bring up to a bubble and let it simmer gently for 10 minutes. Season with salt and pepper.
- Make 2 or 4 wells for your eggs in the mixture. Crack an egg into a ramekin and gently add to the pan. Repeat with all the eggs then cover and cook for 6-8 minutes until the whites are just set. Remove from the heat.
- Meanwhile to make the topping; heat the oil in a frying pan, add the pieces of bread and fry until browned and crisp, remove from the heat stir in the parsley, mint and feta. Scatter this over the shakshuka and serve immediately with extra bread or toast.
have you tried?
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