Shakshuka with feta and green salsa - quick one pot
- Serves: 6
- Prep: 5 mins
- Cook: 25 mins
Ingredients
50g flat leaf parsley, chopped
15g mint, chopped
10g tarragon, chopped
15g capers, chopped
15g anchovies, chopped
15g Dijon mustard
75ml extra virgin olive oil
1 red onion, thinly sliced
1 red pepper, thinly sliced
3 garlic cloves, thinly sliced
1 tsp cumin
1 tsp smoked paprika
1 tsp turmeric
2 tins chopped tomatoes
150g crumbled feta
6 large British Lion eggs
Sourdough and coriander to serve (optional)
Method
- To make the green salsa, mix the parsley, mint, tarragon, capers and anchovies and combine with the mustard and oil. Set aside.
- In an ovenproof dish or frying pan, gently cook the onion, peppers and garlic for about ten minutes or until they are just about caramelized.
- Add the tinned tomatoes and spices and simmer for five minutes. Add the feta and a few spoonfuls of the green salsa.
- Make six wells in the tomato mix, crack in the eggs, bake at 180C/350F/gas mark 4 for 7-8 minutes.
- Serve with toasted sourdough bread, sprinkled with coriander.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
323 | 9.3g | 14.8g | 24.1g | 6.8g | 5.2g |
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