Feta and Shakshuka Breakfast recipe | with the Studd Siblings
- 125 gm Aphrodite Barrel Aged Feta PDO
- Bunch of coriander (including roots)
- 4 tbsp EVOO
- 1 onion finely diced
- 3 garlic cloves
- 1 large capsicum
- 2 tins of quality chopped tomatoes
- 1 tbsp of tomato paste
- Tsp of cumin
- Tsp paprika
- Tsp harrisa
- Buttered Sough dough to serve
01: Sauté onion in large frypan with oil with roots of coriander.
02: Add capsicum and sauté until soft for 10 minutes.
03: Add garlic and caramelise for 1-2 mins. Then add spices and cook for another 1 minute.
04: Add chopped tomatoes and tomato paste and simmer for 20-30 minutes until sauce has thickened.
05: Make wells in the sauce and crack eggs into them. Cover the frypan with a lid or foil and cook for 3-4 minutes until the egg whites are set but the yolks are still a little soft.
06: Crumble feta over fry pan and chopped coriander.
07: Serve with buttered toast and eat/ share straight from the pan.