Flavourful Cooking

Nº 103 · Vegetarian · serves 4

Shakshuka with Feta

Eggs cooked in a gentle, fragrant tomato and pepper sauce: a festive breakfast-for-dinner with bread for dipping.

€5–7approx. €1.25–1.75 ppMildVegetarian15 min prepLOW 4–5 hrs + 30 min on HIGH · HIGH 2–3 hrs + 30 min on HIGH
Shakshuka with Feta

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: especias. Arab shops and market stalls sell cumin loose, often fresher and cheaper.

  • Any supermarket

    Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.

  • LidlMercadonaCarrefour

    Aisle: quesos. Lidl often has Greek feta in brine; elsewhere with fresh or international cheeses.

  • Any supermarketMercado municipal

    Aisle: frutería. At the market parsley is sometimes thrown in free with your veg; just ask.

To serve

Method

  1. 1

    Soften the onion and peppers in the oil for 5 minutes. Stir in the garlic, cumin and paprika and fry for 1 minute.

  2. 2

    Put everything in the slow cooker with the tomatoes and sugar. Put the lid on and cook for 4–5 hours on LOW or 2–3 hours on HIGH.

  3. 3

    Switch to HIGH and season the sauce. Use a spoon to make six little hollows and slide an egg into each one.

  4. 4

    Put the lid on and cook for 20–30 minutes, until the whites are completely set. For young children, let the yolks firm up too.

  5. 5

    Crumble over the feta (optional), sprinkle with parsley (optional) and carefully spoon out the eggs with the sauce.

Flavourful Cooking · slowcookerspain.com/en/recipes/shakshuka-with-feta/