Pepper shakshuka with feta and herby Greek yoghurt

Ingredients

For 1 serving

• Eggs3
• Tomato passata200 g
• Bell peppers150 g
• Feta30 g
• Lactose-free Greek yogurt100 g
• Cumin1 teaspoon
• Paprika1 teaspoon
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and white pith and cut them into thin strips.
2. Heat the oil in a wide pan over medium heat and cook the peppers for 8–10 minutes, stirring, until soft and lightly golden; add the cumin and paprika and toast for 30 seconds, until fragrant.
3. Pour in the tomato passata, season with salt and pepper and simmer over medium-low heat for 8 minutes, until the sauce thickens.
4. Use a spoon to make three hollows in the sauce and crack an egg into each; cover and cook over low heat for 6–8 minutes, until the whites are set and the yolks still soft.
5. Meanwhile chop the parsley and stir half of it into the lactose-free Greek yoghurt with a pinch of salt.
6. Crumble the feta over the shakshuka, finish with the remaining parsley and serve it in the pan with the herby yoghurt on the side.