Today, as often during the weekdays, I don’t want to spend too much time in the kitchen. I don’t have the time. It’s going to be a long week and there are plenty of things to do. So no time to, an easy Mediterranean Shakshuka will do the trick.
This one-pot dish, full of vitamins and sunshine, is perfect for a quick and balanced meal. Take tomatoes, eggs, a few spices, and herbs to flavour it all.
For the tomatoes, it’s up to you. In general, I use the ones I have on hand. If they are fresh, it takes a little longer to cook. The canned ones are just as good and take less time to cook.
Easy Mediterranean Shakshuka
4 people – Difficulty: easy
Preparation: 5 min – Cooking time: 15 min
- 6 large, ripe tomatoes
- 4 eggs
- 50g feta cheese
- 1 clove of garlic
- 2 sprigs of chopped parsley
- 3 tablespoons of olive oil
- 1 large pinch of salt
- 1 pinch of Espelette pepper or dry chillies
Remove the flesh from the tomatoes: Cut them in half, remove the seeds, and grate them with a large-hole grater. Drain the tomato pulp. Heat a casserole dish. When it is hot, add the pulp and cook on high heat for 5 minutes.
Add the olive oil, stir and cook for 2 more minutes. Then add the grated or crushed garlic and salt. Stir and cook for another 3 minutes (still on high heat).
Break the eggs into the casserole dish and cook for another 3 minutes. Crumble the feta cheese over the dish, sprinkle with parsley and Espelette pepper.
Turn off the heat and serve with slices of farmhouse bread.
