One-Pan Shakshuka with Crusty Bread

Ingredients

• 3 largeeggs
• 400 gcanned crushed tomatoes (no added salt)
• 1 mediumred capsicum
• 3 piecegarlic cloves
• 0.5 mediumyellow onion
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.5 tspground coriander
• 0.25 tspchilli flakes
• 1 tbspolive oil
• 0.25 tspblack pepper
• 0.25 cupfresh flat-leaf parsley
• 2 thick slicesourdough bread
• 30 gfeta cheese (reduced-sodium)

Method

1. 1

   Dice the onion and capsicum into small pieces, and mince the garlic cloves.

2. 2

   Heat olive oil in a medium skillet or frying pan over medium-high heat. Add the onion and capsicum and cook, stirring, for 4–5 minutes until softened.

3. 3

   Add the minced garlic, cumin, smoked paprika, ground coriander, and chilli flakes to the pan and stir for 30 seconds until fragrant.

4. 4

   Pour in the crushed tomatoes, stir everything together, and season with black pepper. Let the sauce simmer on medium heat for 3–4 minutes until it thickens slightly.

5. 5

   Use a spoon to make 3 small wells in the sauce. Crack one egg into each well, then cover the pan with a lid and cook for 3–4 minutes until the whites are just set but the yolks are still runny.

6. 6

   While the eggs cook, toast the sourdough slices until golden and crisp.

7. 7

   Remove the pan from heat, crumble feta over the top, and scatter over roughly chopped parsley. Serve straight from the pan with the toasted sourdough on the side.