One-Pan Shakshuka with Feta

• 4eggs
• 3garlic cloves, minced
• 80 gfeta, crumbled
• 2pitta breads, about 60 g each
• 1 x 400gtin chopped tomatoes
• 1red pepper, diced
• 1onion, finely diced
• 1 tspground cumin
• 1 tspsmoked paprika
• ½ tspchilli flakes
• ½ tspcinnamon
• 1 tbspolive oil
• 15 gcoriander leaves, torn
• 100 gbaby spinach
• Fine salt
• 100 gmixed salad leaves, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and red pepper with a good pinch of salt and cook for 6–7 minutes, stirring now and then, until softened and just starting to catch at the edges; that catch is flavour, don't rush past it.
2. 2Stir in the garlic and cook just until fragrant, about 30 seconds; no more.
3. 3Add the cumin, smoked paprika, chilli flakes and cinnamon and fry them in the oil for 30–60 seconds until fragrant and a shade darker.
4. 4Add the tomatoes and 50 ml water. Simmer for 12–14 minutes, stirring occasionally, until thickened. Taste before adding salt and pepper.
5. 5Stir the spinach through a handful at a time and let it wilt into the sauce, about 1 minute.
6. 6Make 4 wells in the sauce and crack an egg into each. Season the eggs with a pinch of salt, cover with a lid and cook for 5–6 minutes until the whites are just set but the yolks still wobble when you nudge the pan.
7. 7Scatter the crumbled feta over the eggs and sauce while everything is still bubbling; the feta softens but shouldn't melt away.
8. 8Warm the pitta flatbreads according to the packet. Scatter torn coriander over the shakshuka and serve straight away with the warm bread and optional salad leaves.

Per serving

kcal

647

protein

32.9g

fibre

9.4g

carbs

60.6g

fat

30g