Harissa and Feta Shakshuka

Name: Harissa and Feta Shakshuka
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 onion, finely chopped; 2 mixed-colour peppers, we used green and red, deseeded and finely chopped; 2 garlic cloves, crushed; 1 tbsp. tomato purée; 2 tbsp. rose harissa, we used Belazu; 1/2 tsp. ground cumin; 2 x 400g tins cherry tomatoes; 8 medium eggs; 50 g feta, crumbled; Large handful coriander, roughly chopped; Flatbreads, to serve

Fresh and feisty, a great way to spice up your morning.

By Georgie D'Arcy ColesPublished: 22 December 2021

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Try our shakshuka this Christmas morning for a spicy beginning to your festivities.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

323

Ingredients

1 Tbsp. olive oil
1 onion, finely chopped
2 mixed-colour peppers, we used green and red, deseeded and finely chopped
2 garlic cloves, crushed
1 Tbsp. tomato purée
2 Tbsp. rose harissa, we used Belazu
1/2 tsp. ground cumin
2 x 400g tins cherry tomatoes
8 medium eggs
50 g feta, crumbled
Large handful coriander, roughly chopped
Flatbreads, to serve

Directions

1. Step 1Heat the oil in a large shallow casserole dish (that has a lid) over medium heat. Add onion and cook for 5min, until softened. Stir in the peppers and cook for 10min.
2. Step 2Add the garlic, tomato purée, harissa and cumin and cook for 2min. Stir in the tomatoes and some seasoning and bubble for 15min, until reduced.
3. Step 3Reduce heat to low, make 8 wells in the tomato mixture and crack an egg into each well. Cover and cook for 10-13min, or until the egg whites are set but the yolks are still runny.
4. Step 4Sprinkle over the feta and coriander and serve with flatbreads.

Per serving (without flatbreads):

Calories: 323
Protein: 21g
Total fat: 19g
Saturates: 6g
Carbs: 14g
Total sugars: 13g
Fibre: 5g

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