Colourful veg shakshuka with feta

Colourful veg shakshuka with feta: a well-seasoned tomato and pepper pan with eggs, garlic, cumin and fresh parsley – savoury, uncomplicated and hearty.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 24 g

Ingredients

• 1 tin of chopped tomatoes
• 2 peppers
• 1 onion
• 2 cloves of garlic
• 3 eggs
• 100 g feta
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp cumin
• 1 handful of parsley

Method

You’ll need: oven · frying pan · chopping board · knife · wooden spoon

1. Chop the onion and peppers. Heat the olive oil in a large frying pan and fry both until the veg softens and takes on a little colour.
2. Add the garlic, paprika and cumin. Toast briefly until really fragrant.
3. Stir in the chopped tomatoes, season with salt and pepper and let the sauce simmer uncovered until it thickens a little.
4. Crumble the feta over the top. Press hollows into the sauce with a spoon and crack the eggs into them.
5. Cover the pan or put it in the oven. Cook until the egg whites are set and the egg yolks still soft (firm in pregnancy).
6. Scatter with parsley and serve straight from the pan. Flatbread or a green salad goes well with it.

Good to know

A dish like this is instant comfort. Little effort, lots of flavour, and the pan goes straight to the table.

Swaps

Feta → goat's cheese (often a little stronger in flavour, also provides protein; made from pasteurised milk in pregnancy). Eggs → chickpeas (provide fibre and plant protein). Flatbread → wholegrain bread (also provides fibre). Parsley → coriander (also provides vitamin K and fresh herby notes).

Allergens

Contains egg, and milk from the feta; good for children if the spices are kept mild, and in pregnancy the eggs should be cooked right through and the feta made from pasteurised milk. The flatbread served on the side contains gluten.