Quick shakshuka with a spicy twist
Classic shakshuka in 20 minutes, with a spicy kick from Urbanek Cossack-style cucumbers. Eggs in a smooth tomato sauce, with feta and fresh herbs.
How to make it
- Heat the oil in a frying pan. Soften the chopped onion and garlic.
- Pour in the passata, add the cumin, salt and pepper. Cook over a medium heat for 5 minutes.
- Make two wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes, until the whites are set and the yolks are still runny.
- Meanwhile, slice the Cossack-style cucumbers.
- Sprinkle the shakshuka with crumbled feta, the cucumbers and fresh herbs. Serve straight away with a slice of bread.
Per serving
- 485kcal
- 22.0 gprotein
- 28.0 gfat
- 36.0 gcarbohydrates
