Shakshuka with peppers and feta, pita bread

Ingredients

For 1 serving

• Eggs2
• Canned peeled tomatoes250 g
• Bell peppers150 g
• Onion60 g
• Cuminto taste
• Paprikato taste
• Feta30 g
• Extra virgin olive oil2 teaspoons
• Pita bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Peel the onion and slice it thinly; wash the peppers, remove stalk, seeds and pith and cut them into strips.
2. Heat the oil in a large frying pan over medium heat and soften the onion and peppers for 10 minutes, stirring often, until soft and lightly golden.
3. Add the cumin and paprika and stir for 30 seconds, until fragrant; add the peeled tomatoes crushed by hand, salt and cook for 10 minutes, until the sauce is thick.
4. With a spoon make two hollows in the sauce, crack the eggs into them, cover and cook over low heat for 6 minutes, until the whites are set and the yolks still soft.
5. Meanwhile warm the pitta in a dry pan for 30 seconds per side. Crumble the feta over the shakshuka and serve straight away with the pitta.