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Preheat the oven to 200˚C, gas mark 6. Warm the oil in a small ovenproof frying pan over a low heat. Add the pepper and onion and cook gently for 10 minutes until softened.
Stir in the shakshuka sauce and bring to a gentle simmer. Make 4 dips in the sauce with a large spoon. Crack an egg into each dip.
Transfer the pan to the oven and bake for 6-7 minutes, or until the egg whites are set and the yolks are cooked to your liking. Scatter over the feta, parsley and sumac and serve with warm flatbreads.
If preferred, try poaching the eggs rather than baking – just cover with a lid and continue to cook gently until set.
Typical values per serving when made using specific products in recipe
Energy | 3,356kJ/ 803kcals |
|---|---|
Fat | 39g |
Saturated Fat | 9.7g |
Carbohydrates | 74g |
Sugars | 24g |
Fibre | 16g |
Protein | 32g |
Salt | 4.1g |
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