Shakshuka

Vegetarian | feta cheese and eggs

Shakshuka (1 pan = 3 - 4 persons)

1 onion, large

3 cloves of garlic

1 Coriander (or parsley if you do not like coriander)

2 – 3 tbsp of Ras el hanout spices

1 tsp chili flakes

1 can of tomatoes

1 pack of feta cheese

4 eggs

3 bell peppers (just grab your fave vegetable)

1 can of beans, black

Pinch of salt

Side dishes

Fresh tomato-cucumber salad

250 gr of cherry tomatoes

½ cucumber

Dressing: 1 tbsp olive oil, 1 tbsp lemon

1 Hummus

You can make this yourself of course, but I buy mine just from the local supermarket.

1 Turkish bread

Instructions

Start to cook the union together with the bell peppers until they soften, which takes about 10 minutes. Add the garlic after you put the union and bell peppers in the baking pan (after 2 minutes).

Once the union, garlic and bell pepper are cooked, add the canned tomatoes and the beans. This is when you add the other spices: ras el hanout, chili flakes, a pinch of salt (not too much since you also add feta) and some of the coriander. Now, let the mixture simmer on low temperature for at least 10 minutes.

In the meanwhile, start preparing your side dishes and do not forget to warm the oven for the Turkish bread.

After these 10 minutes, start making 4 nests in the shakshuka mixture and carefully crack the eggs into those nests. You can transfer it inside the oven, but I always use a cover on the baking pan to set the egg white.

When the egg white almost set, you can top it with the feta cheese and the remaining coriander.

There you go! Just combine the shakshuka together with the hummus, salad and use the bread to dip.