A delicious and healthy breakfast dish that is perfect for a weekend brunch. This recipe adds a Greek twist to the classic Shakshuka.
Chop the onion and bell peppers and sauté them in a pan with olive oil for 5 minutes.
Add the salt, garlic, tomato paste, paprika, chilli powder and the chopped tomatoes, and simmer in medium heat for 10 minutes.
Sprinkle the feta cheese and stir to mix it up with the sauce.
Using the back side of a spoon, make 4 wells in the sauce and gently crack an egg in each well.
Cover the pan with a lid to cook for 8-10 minutes (depending on how firm you like the yolks to be).
Once done, turn off the heat, sprinkle a handful of fresh parsley and enjoy with a slice of crusty bread or pita bread.
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