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Shakshuka with a twist
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2 tbsp essential Waitrose olive oil
1 essential Waitrose onion, finely sliced
1 fennel bulb, tough outer layer removed, halved and finely sliced
2 essential Waitrose peppers, finely sliced
1 garlic clove, crushed
1 tbsp ras el hanout
400g can essential Waitrose chopped tomatoes
1 tsp caster sugar
80g essential Waitrose feta, crumbled
handful dill, roughly chopped
crusty bread, to serve
1. Heat the oil in a large frying pan over a medium heat. Add the onion, fennel, peppers and garlic and cook for 10 minutes, stirring occasionally, until soft. Add the ras el hanout and fry for a further minute. Stir through the chopped tomatoes, sugar and a splash of water; season. Simmer for 10 minutes, uncovered, adding a little more water if the sauce becomes too thick, stirring from time to time.
2. Make 4 egg-sized wells in the mixture. Break an egg into a cup and drop carefully into a well, then repeat with the remaining eggs and wells. Cover and cook for 4-5 minutes, until the whites of the egg are set but the yolks are still runny.
3. Remove the pan from the heat and scatter over the feta and dill. Serve immediately with crusty bread for dipping.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (4) 1682kJ
This recipe was first published in February 2018.