Shakshuka Eggs in a Pitta with Feta

Make shakshuka eggs in a pitta with feta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 tsp (5 g) Olive oil
40 g Onion
60 g Red pepper
150 g Chopped tomatoes, tinned (Just under half a tin. Freeze the rest or double the sauce for tomorrow.)
Half a teaspoon Ground cumin
Half a teaspoon Paprika
2 large, about 110 g Egg
1 pitta, about 60 g Wholemeal pitta
20 g Feta
A few sprigs Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion and pepper in the oil for five minutes. Add the spices, salt and the tomatoes and simmer for five more, until the sauce is thick enough to hold a spoon track.
2. Make two hollows and crack an egg into each. Cover the pan and cook for four minutes for runny yolks, six for set.
3. Warm the pitta and split it. Spoon the sauce in, slide the eggs in on top, and crumble the feta over with the parsley. Eat over a plate.

Contains gluten cereals, milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/shakshuka-egg-pitta-feta

AI-generated images illustrating the recipe.

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