Shakshuka Eggs

Ingredients

• 30ml olive oil
• One red onion finely diced
• Three cloves of garlic crushed or finely diced
• One fresh chilli finely diced
• One tsp of cumin seeds
• One tsp of smoked paprika
• One or two red peppers
• One tin of tomatoes
• Four eggs (as fresh as possible)
• 100 g Feta cheese crumbled
• Dried oregano
• Fresh herbs, either flat left parsley or coriander

Directions

1. Prepare the vegetables so that everything is ready to cook.
2. Heat a skillet pan in the Charlie Oven with the oven regulated to 180 °C.
3. Add the oil and give it a minute to heat up.
4. Add the vegetables and spices and season with salt and pepper. Fry for 5-10 minutes. 

5. Add the tin of tomatoes and cook for a further 10 minutes.

6. Make four small wells in the tomato mixture. And crack the eggs into the wells.

7. Bake for 4-5 minutes or 3 minutes with a lid.

8. Add the crumbled feta and pop it back in the oven for 1 minute to allow the feta to heat through.

9. Finish with a sprinkle of dried oregano, slices of fresh chilli, and fresh herbs. Take it to the table and serve it immediately. 

Notes:

Make the tomato mixture in advance, heat it through, and add eggs just before you eat. A great cheat is to buy Harissa paste and use that instead of spices. If you don't have fresh chilli, then use dried chilli.

Add more zing with a dressing of a couple of teaspoons of Tahini mixed with 30 ml of lemon juice and water. Whisk them together and drape them across your eggs.