Shakshuka Eggs

Soft, giggly eggs on a flavorsome tomato base, topped with creamy feta cheese and fresh cilantro. This protein-filled, healthy meal looks beautiful and tastes heavenly. You gotta try it, guys.
Prep Time 10 mins
Cooking Time 25 mins

Ingredients

Servings
2

Instructions

  1. Pre-heat the oven to 180°C / 356°F
  2. Dice up onions and chop up the bell peppers into small bite size pieces.
  3. In a pan, lightly fry the onions and peppers over medium heat.
  4. Into the pan, add a can of tomatoes, cumin, paprika, harissa seasoning and salt to taste. Leave the heat on until the bell peppers turn soft.
  5. In a separate, oven-proof pan, gently heat some butter or oil until just melted and spread evenly across.
  6. Add the cooked sauce to your buttered pan. Crack some eggs on top of the sauce.
  7. Sprinkle feta cheese evenly over the dish and bake for about 6-12 minutes at 180°C (356°F)
  8. Once out of the oven, garnish with more feta cheese, cilantro and black pepper.
  9. Enjoy!

Notes

  • You can always leave it in the oven for longer if you prefer eggs that are more well done.
  • Feel free to replace the feta cheese with vegan alternatives if you are lactose intolerant.
  • *If you don't have Harissa seasoning, you can always add one more teaspoon of paprika powder and 1/2 tsp of chilli powder.