Recipe by Helen Mouneimne from @thegreekvegetarian
5 large truss tomatoes
1/2 cup feta cheese, crumbled
1 heaped tablespoon tomato paste
1 small onion, finely chopped
1 large clove garlic, minced
1 large pinch of:
1 tablespoon of Za’atar
Salt & Pepper
*1 teaspoon of raw sugar
In a large heavy base skillet over a medium heat, add in a couple of tablespoons of Pendleton Olive Estate Robust Extra Virgin Olive Oil and cook the onion and garlic until soft and fragrant.
In a food processor, blitz the tomatoes until they turn into a sauce like consistency. Pour the tomatoes into the skillet then add in the tomato paste. Add in 1/4 cup of water and mix well.
Sprinkle in all of the spices apart from the Za’atar and season well with salt and pepper. *Taste the sauce and if it tastes quite sharp, add in one teaspoon of raw sugar.
Simmer for approximately 10 minutes or until the sauce has thickened slightly.
Time to add the eggs. Move a tablespoon of sauce mixture away from a section of the pan and crack an egg in its place. Continue this step with the remaining eggs. Season the eggs with salt and pepper.
Cover the Shakshuka with a lid and allow to cook until the eggs are cooked. Depending on how well you like your egg yolks cooked, the time to cook the eggs will differ.
Finish the Shakshuka by sprinkling with feta cheese, parsley, Za’atar and a drizzle of Pendleton Olive Estate Extra Virgin Olive Oil.
Serve with fresh or toasted bread.