BBC Good Food Magazine

Feta & roasted tomato shakshuka


Here’s a classic dish with some special extras. I always roast my tomatoes when making shakshuka, which adds a beautiful depth and also means it takes much less time to cook the base. Stale bread is a great addition as it soaks up all the flavours and means you can utilise leftover bread. If you don’t have stale bread, just tear up pieces of bread and bake at 180C/160C fan/ gas 4 for 5 mins before making the shakshuka. I love sourdough or seeded bread in this dish.

SERVES 4-6 PREP 15 mins COOK 40 mins EASY V

6 medium tomatoes, halved

2 tsp olive oil, plus a drizzle

1 red onion, finely chopped 8 padron peppers or 2 green sivri peppers (or use 1 green pepper if these aren’t available), sliced into rounds

2 tsp pul biber (aleppo chilli flakes),

plus a pinch to serve handful of wild garlic or spinach 100g stale bread of your choice,

torn into bite-sized pieces 3 eggs

100g feta

50g halloumi

1 Heat the oven to 200C/180C fan/ gas 6. Arrange the tomatoes cut-side down in a roasting tin, drizzle with some olive oil and season. Roast for 20 mins. Set aside to cool.

2 Meanwhile, cook the onions in a medium ovenproof frying pan with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.

3 Once the onions have softened, add the peppers and season with salt, pepper and the pul biber. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.

4 Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat.

Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of pul biber.

5 Turn the oven down to 160C/ 140C fan/gas 3 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden.

GOOD TO KNOW vit c • 1of 5-a-day

PER SERVING (6) 186 kcals • fat 10g • saturates 5g •

carbs 13g • sugars 5g • fibre 3g • protein 11g • salt 1g

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