Shakshuka with feta

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp harissa
• 1 tbsp tomato paste
• 2 cans of chopped tomatoes (400 g each)
• salt and pepper
• 1 tsp brown sugar
• 1 tsp cumin powder
• 1 bunch parsley, flat
• 1 bunch of coriander
• 4 eggs
• 100 g feta cheese
• 1 spring onion(s)
• ½ chili pepper(s)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Quarter the peppers and place skin-side up on a baking tray lined with baking paper. Grill the peppers in a hot oven at 240°C (220°C fan-assisted oven) on the top rack for 5-10 minutes, until the skin is blackened and blistered. Remove, place in a freezer bag, and let cool for 15 minutes. Peel back the skin with a small knife and cut the soft flesh into strips. Finely dice the onion and garlic. Heat the olive oil in a wide pan. Lightly fry the peppers, onions, and garlic. Add the harissa and tomato paste and fry briefly. Add the tomatoes and simmer gently for 10-15 minutes over medium heat. Season with salt, pepper, sugar, and cumin. Roughly chop the parsley and coriander leaves. Stir half of the herbs into the sauce, then use a tablespoon to make four wells in the sauce and break the eggs into them. Carefully stir the egg whites into the sauce, cover the pan, and cook over low heat for 8-10 minutes until the eggs set; the yolks should remain slightly runny inside. Roughly crumble the feta. Peel and finely slice the spring onion and chili. Mix everything with the remaining herbs. Sprinkle the shakshuka with the cheese and herb mix and serve with flatbread or baguette.