• 1 garlic clove

  • 1 large red bell pepper, finely chopped

  • 3 green pepper

  • 360g crushed peeled tomatoes

  • 1/2 diced onion

  • 4 large eggs

  • 2 tbsp crumbled feta cheese

  • cumin spice

  • smoked paprika spice

Steps To Make

  1. Preparation: Start by prepping all your ingredients. Finely chop the bell peppers and green chili peppers. Dice the onion and mince the garlic.

  2. Sautée the Vegetables: Heat some olive oil in a large sauté pan on medium heat. Add the chopped onions and garlic, sauté until the onions become translucent.

  3. Add the Spices: Stir in the cumin and smoked paprika, let it cook for about 1-2 minutes until the spices become fragrant.

  4. Add the Chili Peppers: Add the chopped bell peppers and green peppers into the pan, stir well to ensure they're coated with the onion, garlic and spice mix. Cook for about 5-7 minutes, or until they are softened.

  5. Add the Tomatoes: Pour in the crushed peeled tomatoes, stir well. Lower the heat, cover the pan, and let it simmer for about 15-20 minutes, stirring occasionally, until the peppers are very soft and the flavours are well blended.

  6. Create Wells for the Eggs: Using a spoon, make four small wells in the tomato and pepper mixture for the eggs.

  7. Add the Eggs: Crack an egg into each well, be careful not to break the yolk. Sprinkle a bit of salt and pepper over the eggs.

  8. Cook the Eggs: Cover the pan and cook for about 5-10 minutes, or until the eggs are cooked to your desired doneness. If you prefer runny yolks, cook for less time. If you prefer firmer yolks, cook for a bit longer.

  9. Add the Cheese: Sprinkle the crumbled feta cheese on top of the Shakshouka.

  10. Serve: Carefully spoon out the Shakshouka, ensuring that each portion has an egg. Serve it warm, preferably with some crusty bread on the side for dipping.