Shakshuka with N’duja and Feta

Name: Shakshuka with N’duja and Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Mediterranean, Middle Eastern, Greek, Asian
Ingredients: 1 white onion, diced; 3 bell peppers, I like a combo of green,red, and yellow, diced; 1 jalapeño, diced; 2 cloves garlic, minced; 5 vine tomatoes, diced; 1 tsp smoked paprika; 1 tsp cumin seeds; 1 tsp red chili powder; 1/2 tsp turmeric; 2 tbsp tomato paste; 3 tbsp n’duja; 150 ml water; 1 sprig thyme; 4 eggs; 1 tbsp chopped chives; 1 cup crumbled feta; chopped parsley, for garnish; 4 slices toasted sourdough; aleppo pepper, to taste; olive oil, to taste; salt to taste; pepper to taste

8 steps

Prep:20minCook:30min

A perfect dish for brunch at this time of year. Warm, spicy, and comforting with gooey eggs. Play around with the spices and ingredients to suit your palette!

Updated at: Mon, 23 Oct 2023 03:53:38 GMT

Nutrition balance score

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Instructions

Step 1

Bring a large pan to medium-high. Add olive oil along with onions and peppers. Sauté for 2-3 minutes.

Step 2

Season with salt, black pepper, smoked paprika, cumin seeds, red chili powder, and turmeric. Sauté for another 3 minutes.

Step 3

Add garlic and jalapeño and cook for another minute, then add tomato paste and combine.

Step 4

Add n’duja and tomatoes, season with salt, lower heat to medium, and sauté for 5 minutes.

Step 5

Add water along with thyme, and simmer covered for 20 minutes.

Step 6

Remove lid and thyme sprig, and check consistency. I like mine quite reduced, so I continue cooking for a few minutes, but you could remove it here.

Step 7

Make a few small divots in the tomato mixture and crack in your eggs. Season and sprinkle over some chives, then cover with the lid and cook for around 10 minutes.

Step 8

Remove lid and remove from heat. Top with crumbled feta, chopped parsley, and aleppo pepper. Serve with toasted sourdough.