Shakshuka

Time: 25 minCategory: Breakfasts

Ingredients

• Onion — 1
• Garlic — 4 cloves
• Chili pepper — 1 (optional)
• Oregano — a pinch
• Crushed tomatoes — 400 g
• Eggs — 6
• Feta — 50 g
• Cilantro, parsley — 20–30 g; salt, pepper — to taste

Steps

1. Finely chop the onion, garlic and chili. Pour the tomato purée into a hot pan on medium heat.
2. Add onion, oregano, garlic and chili, simmer until the onion softens. The sauce should be fairly loose — add hot water if needed.
3. Gently crack the eggs into wells in the sauce, add pieces of feta. Lower the heat to minimum.
4. Cook covered, keeping the yolks runny. Garnish with herbs.

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