Peel and finely chop the onion. Wash, deseed and finely dice the red pepper.
Heat a little olive oil in a large frying pan and cook the onion and pepper until soft and slightly translucent.
Stir in the cumin and paprika and toast briefly. Add the tomatoes and let the sauce simmer gently until it thickens.
Make hollows in the sauce with a spoon. Carefully crack the eggs into them and cover the pan.
Cook the eggs over a low heat until the egg whites are set and the egg yolks are still soft.
To serve, crumble the feta over the top and enjoy the shakshuka straight from the pan.
Good to know
A dish like this takes little effort and still feels special. Warm, spicy and just right when you want something uncomplicated but not boring.
Swaps
Feta → goat's cheese (often a little stronger in flavour) | feta → cottage cheese (more protein, milder) | red pepper → yellow pepper (similar nutrients, a little sweeter) | olive oil → ghee (heat-stable and aromatic)
Allergens
Contains egg and milk. Usually well suited to children if the spices are used sparingly; during pregnancy, cook the eggs all the way through and use feta made from pasteurised milk.
