Shakshuka Feta Cheese

Method10 steps

1. 1

   Step 1: Peel and chop the shallot (1), wash and chop the celery rib (1), peel and mince the garlic (1), and wash, deseed and chop the half red pepper. Keep all four prepared vegetables together for the pan.

   Uses 1 shallot, peeled and chopped · 1 celery rib, washed and chopped · 1 garlic clove, peeled and minced · ½ red bell pepper, deseeded and chopped

2. 2

   Step 2: Heat all the measured tablespoon olive oil (1 tbsp) in a lidded frying pan over medium-high heat.

   Uses 1 tbsp olive oil

3. 3

   Step 3: Keep the chopped shallot, celery, garlic and red pepper ready together beside the hot pan.

   Uses All four prepared vegetables

4. 4

   Step 4: Add all the prepared vegetables to the heated olive-oil pan. Stir and cook for five minutes until beginning to soften.

   Soften shallot, celery, garlic and pepper · 5 minUses All the heated oil in its pan · All the prepared vegetables

5. 5

   Step 5: Measure the three tablespoons tomato sauce, teaspoon ground cumin (1 tsp) and separate half teaspoons salt and ground black pepper (½ tsp), ready to add to the softened vegetables.

   Uses 3 tbsp tomato sauce · 1 tsp ground cumin · ½ tsp salt · ½ tsp ground black pepper

6. 6

   Step 6: Stir the measured tomato sauce, cumin, salt and black pepper into the softened vegetable pan. Cook gently for seven minutes, stirring and lowering the heat as needed so the small amount of sauce does not scorch.

   Cook tomato-coated vegetables with cumin · 7 minUses The complete cooked vegetable pan · All the measured sauce and seasonings

7. 7

   Step 7: Wash and drain the cup of fresh spinach (1 cup) and crumble the measured half cup feta if needed. Have all four eggs ready; keep the spinach and feta for the end of egg cooking.

   Uses 4 large eggs · 1 cup fresh spinach · ½ cup crumbled feta cheese

8. 8

   Step 8: Make four spaces in the vegetable base and crack one egg into each. Cover and cook over low heat for eight minutes until the whites and yolks are set and the egg centres reach 71 °C /160 °F, continuing gently if needed. At the end scatter in all the prepared spinach and crumbled feta, keeping the pan over gentle heat just until the spinach wilts and the feta warms.

   Uses The complete cooked base · All four eggs, then the prepared spinach and feta

9. 9

   Step 9: If serving with fresh bread, put the ready-made bread on a serving plate beside the pan.

   Uses Ready-made fresh bread to serve, as desired

10. 10

    Step 10: Serve the finished egg, vegetable, spinach and feta pan as four portions, with the optional fresh bread alongside.

    Uses The complete finished pan · The optional ready-made bread