AI illustrationOven shakshuka with peppers and feta
50 min3 portionsone thing to get rightdairyegggluten
Why it worksIn the oven the eggs cook from all sides, so they set evenly without a lid and nothing burns on the bottom.
Ingredients
- 480 g bell pepper
- 200 g onions
- 12 g garlic
- 800 g chopped tomatoes
- 4 g ground cumin
- 4 g paprika
- 25 ml olive oil
- 6 eggs
- 100 g feta
- 300 g bread
Method
- Heat the oven to 200 °C (fan oven 180 °C). Slice the peppers and onion. Mix them in a large oven dish with the olive oil, cumin, paprika and a pinch of salt.
- Roast for 20 minutes, until soft with some brown edges.
- Stir in the chopped tomatoes and the chopped garlic. Bake for 15 minutes, until the sauce is thick.
- Make six small holes in the sauce with a spoon. Crack an egg into each one and crumble the feta around them.
- Bake for 8–12 minutes, until the egg whites are firm. Eat with bread.
A portion: about 710 kcal · 32 g protein · 72 g carbs · 30 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
