North African Shakshuka
Poached eggs in a spiced tomato, pepper & chilli sauce, topped with tangy feta cheese, fresh parsley & olives.
90g olive oil
300g onion, thinly sliced
250g red pepper, deseeded & thinly sliced
30g red chilli, deseeded & chopped
14g garlic, peeled & sliced
1kg tinned chopped tomatoes
Chopped parsley, chopped black olives & crumbled feta to garnish
1. Heat the olive oil in a large frying pan. Add the onion, red pepper & chilli, sauté for around 5 minutes before adding the garlic & continue sautéing for 1 minute.
2. Add the Street Food Chef Chermoula Seasoning, cooking out the spices before adding the tinned chopped tomatoes. Bring to the boil then reduce to a simmer & cook for 10 minutes.
3. Season to taste. Then press 10 holes in the reduced sauce. Crack the eggs in the holes, cover & steam the eggs for around 10 minutes.
4. Garnish with the parsley, olives & feta. Now serve.