Shakshuka med feta

Så gör du

1. Sauté onion and pepper over medium heat until soft and lightly browned. Do not rush this stage; it forms the base of the sauce.
2. Add tomato and cumin and simmer uncovered for about 15 minutes until the sauce is thick enough to hold the eggs in place.
3. Make four wells with the back of a spoon and crack an egg into each. Keep the eggs separated so they cook evenly.
4. Cover and cook over medium-low heat until the whites are set and the yolks are still slightly soft, or longer if you prefer firm yolks.
5. Scatter feta over the top and serve directly from the pan with bread for scooping up the sauce.

1. Sauté onion and pepper over medium heat until soft and lightly browned. Do not rush this stage; it forms the base of the sauce.
2. Add tomato and cumin and simmer uncovered for about 15 minutes until the sauce is thick enough to hold the eggs in place.
3. Make four wells with the back of a spoon and crack an egg into each. Keep the eggs separated so they cook evenly.
4. Cover and cook over medium-low heat until the whites are set and the yolks are still slightly soft, or longer if you prefer firm yolks.
5. Scatter feta over the top and serve directly from the pan with bread for scooping up the sauce.