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Shakshuka with eggs, feta and parsley served with bread

Shakshuka with Feta and Mozzarella

Eggs gently cooked in a spiced tomato and pepper sauce, finished with mozzarella, feta and fresh parsley.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1-2 tablespoon olive oil
  • 1 teaspoon butter
  • 4-5 ripe tomatoes
  • 1 onion diced
  • 1 red bell pepper sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon chili flakes or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • shredded mozzarella to taste
  • 3-4 eggs
  • fresh parsley chopped, for serving
  • crumbled feta for serving

Method
 

  1. Heat the olive oil and butter in a wide skillet over medium heat. Add the tomatoes, onion and red pepper. Cover and cook for 10 minutes.
  2. Continue cooking for 10–15 minutes, until the vegetables are tender and the tomatoes release their juices. Remove any loose tomato skins and mash the tomatoes with a fork. Stir occasionally and reduce the heat if the vegetables begin to catch.
  3. Stir in the cumin, paprika, garlic powder, oregano, chili flakes, pepper and salt. Add the mozzarella and stir until melted. If the sauce looks watery, simmer uncovered until it thickens slightly.
  4. Make 3–4 wells in the sauce and crack an egg into each. Cover and cook gently for about 5 minutes, or until the whites are set; cook longer for firmer yolks.
  5. Finish with parsley and crumbled feta. Serve warm with bread for scooping up the sauce.

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