Shakshuka with N’duja and Feta

Ingredients

• 1 white onion (thinly sliced)
• 1 red pepper (thinly sliced)
• 1 green pepper (thinly sliced)
• 1 yellow pepper (thinly sliced)
• 1 jalapeño (thinly sliced)
• 2 cloves garlic (thinly sliced)
• 5 vine tomatoes (thinly sliced)
• olive oil (for lacing the pan)
• sea salt (to taste)
• black pepper (to taste)
• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 0.5 tsp turmeric
• 2 tbsp tomato paste
• 3 tbsp n’duja (estimated from 'a few tbsp')
• 150 ml water
• fresh thyme (sprigs)
• 4 eggs (estimated for 2 servings)
• chives (for garnish)
• 50 g feta cheese (crumbled)
• parsley (chopped, for garnish)
• Aleppo pepper (a sprinkle)
• 4 slices sourdough bread (toasted, for serving)

Steps

1. 1

   Thinly slice the white onion, red pepper, green pepper, yellow pepper, jalapeño, 2 cloves of garlic, and 5 vine tomatoes.

2. 2

   Bring a pan to medium-high heat and lace with olive oil.

3. 3

   Add the sliced onions and peppers to the pan and sauté for 2-3 minutes.

4. 4

   Season the vegetables with sea salt, black pepper, 1 tsp smoked paprika, 1 tsp cumin seeds, 1 tsp red chilli powder, and 1/2 tsp turmeric. Sauté for a further 3 minutes.

5. 5

   Add the sliced garlic and jalapeño and cook for another minute.

6. 6

   Add 2 tbsp of tomato paste and cook it out until thoroughly combined with the vegetables.

7. 7

   Add a few tablespoons of n’duja and all of the sliced tomatoes. Season again with sea salt.

8. 8

   Lower the heat to medium and cook for 5 minutes, allowing the tomatoes to break down and the n’duja to melt into the sauce.

9. 9

   Pour in 150ml of water and add some fresh thyme sprigs.

10. 10

    Cover the pan with a lid and simmer for 20 minutes to allow the flavors to meld.

11. 11

    Remove the lid and take out the thyme sprigs. Check the consistency; if you prefer a thicker sauce, continue to cook uncovered until reduced to your liking.

12. 12

    Make a few small divots in the sauce and crack the eggs into them.

13. 13

    Season the eggs and sprinkle over some fresh chives.

14. 14

    Cover with the lid and leave the eggs to cook for approximately 10 minutes, or until the whites are set but the yolks are still gooey.

15. 15

    Remove the lid, turn off the heat, and top the dish with crumbled feta, chopped parsley, and a sprinkle of Aleppo pepper.

16. 16

    Serve immediately with toasted sourdough bread.

Notes

The author suggests playing around with the spices and ingredients to suit your palette. The sauce consistency is a matter of personal preference; reduce it further after simmering if you like it thicker.

Nutrition per serving

• shakshuka
• eggs
• brunch
• breakfast
• spicy
• Middle Eastern
• one-pan
• vegetarian-option