Shakshuka
Ingredients
- 2 onions
- 4 cloves of garlic
- 2 large red peppers
- 400g of tomatoes, seeded and finely chopped (fresh or tinned)
- 250g cherry tomatoes
- 1 tbsp tomato purée
- 1 tsp of cumin
- ½ tsp Espelette chilli
- 3/4 tsp salt, pepper
- 4 eggs
- 100g of feta
- 3 tbsp full-flavoured French olive oil
- 1 tbsp chopped parsley
Tip
Instructions
Finely chop the onions and the peppers (seeds removed). Fry them gently over a low heat with 2 tablespoons of full-flavoured olive oil in an ovenproof frying pan. Cook for 20 minutes, stirring occasionally.
- Add the finely chopped garlic, cumin, chilli, salt and pepper. Stir, then add the finely chopped tomatoes. Leave to cook for a further 10 minutes. Meanwhile, preheat the oven to 210°C.
Add the cherry tomatoes to the frying pan and stir. Make small wells in the mixture, crack the eggs into them and crumble the feta over the top. Place in the oven and bake for 10 minutes.
- Drizzle with 1 tablespoon of full-flavoured olive oil and sprinkle with chopped parsley just before serving.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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