Moroccan Shakshuka with Feta

Ingredients

• 1 tomato (chopped)
• 1/2 red bell pepper (chopped)
• 3-4 tbsp of tomato purée
• 1-2 cups of water
• 1/2 onion (chopped)
• 1 garlic clove (crushed)
• 4 eggs
• 1/2 cup of spinach
• 1/4-1/2 tsp of cumin
• 1/4-1/2 tsp of paprika
• 1/4 tsp of mixed herbs (optional)
• A splash of vegetable oil
• 2 tbsp Feta cheese
• Parsley to garnish ((roughly chopped))

Instructions

1. 1

   Heat oil in a clay pot (or cast iron pan) on a low/medium heat.

2. 2

   Add garlic and onions to the clay pot and cook for a few minutes.

3. 3

   Season garlic and onions with cumin, paprika, salt and pepper. Stir and cook for 1 minute.

4. 4

   Add tomato purée and stir for 1 minute. Then, add tomatoes and red bell peppers and stir.

5. 5

   Pour in the water. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).

6. 6

   Add spinach and stir. Then create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.

7. 7

   Sprinkle feta and parsley on top and serve.