Chilli Pepper Shakshuka with Feta and Za'atar

Ingredients

• 6 Chilli Pepper (Medium), deseeded and sliced into thin rings
• 600 g ripe tomatoes, roughly choppedor use one 400g tin of chopped tomatoes
• 8 eggs
• 150 g feta cheese, crumbled
• 3 tbsp olive oil
• 1 onion, finely sliced
• 4 garlic cloves, finely sliced
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp za'atar
• ½ tsp fine salt
• 15 g fresh flat-leaf parsley, roughly chopped (optional)

Contains: eggs, milk.

Method

1. Heat the olive oil in a large, deep frying pan or wide shallow casserole over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 5 minutes until softened and beginning to colour at the edges.About 5 min
2. Add the sliced chillies and garlic to the pan. Cook for a further 5 minutes, stirring regularly, until the chillies are completely soft and jammy. They should have lost their raw look and collapsed into the onion.About 5 min
3. Stir in the ground cumin and smoked paprika and cook for 30 seconds. Add the chopped tomatoes, the remaining salt and 3 tablespoons of water. Stir well, increase the heat to medium-high and cook for 6–7 minutes, stirring occasionally, until the sauce has thickened and reduced and the tomatoes have broken down completely.About 7 min
4. Taste the sauce and adjust the salt. Make 8 small wells in the sauce using the back of a spoon. Crack one egg into each well. Scatter the crumbled feta over the top of the sauce, avoiding the egg yolks.About 2 min
5. Reduce the heat to medium-low, cover the pan with a lid or a tight layer of foil, and cook for 4–5 minutes until the egg whites are just set but the yolks are still runny. Check at 4 minutes — the eggs will continue to cook briefly after the pan comes off the heat.About 5 min
6. Remove from the heat immediately. Scatter over the za'atar and the chopped parsley if using. Serve straight from the pan at the table with flatbreads or crusty bread alongside.