Shakshuka

Type: Breakfast (weekend) · Typical slot: Weekend breakfast · Time: 25 min · Lunch-friendly: yes (sauce only, fry fresh eggs in) · Batch: partially (sauce keeps)

Ingredients (2 servings)

• 5 eggs (3 G / 2 Harshitha)
• 1 tbsp olive oil (15g)
• 1 onion, diced (~150g)
• 1 red bell pepper, diced (~150g)
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 1 can (400g) crushed tomatoes
• 80g feta, crumbled (50g G / 30g Harshitha)
• Fresh cilantro or parsley
• 2 slices sourdough for G, 1 for Harshitha

Method

1. Heat oil in wide skillet, medium. Sauté onion 5 min until soft. Add pepper, cook 4 min.
2. Add garlic, cumin, paprika, chili flakes. Stir 30 sec.
3. Pour in tomatoes, season with salt. Simmer 8 min until thickened.
4. Make 5 wells, crack an egg into each. Cover, cook 5–7 min until whites set, yolks runny.
5. Top with feta and herbs. Serve with toast.

Macros (per person)