Shakshuka with Egg and Crusty Bread

Ingredients

• 50g Egg
• 250g Canned crushed tomatoes
• 55g White bread
• 20g Crumbled feta cheese

Method

1. 1Heat a medium skillet or small saucepan over medium heat. If using fresh tomatoes, crush them; if using canned, leave as is.
2. 2Pour the crushed tomatoes (250g) into the heated skillet. Bring to a gentle simmer.
3. 3Allow the tomato sauce to reduce for 5-7 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will concentrate. Season with salt and pepper to taste.
4. 4While the sauce simmers, lightly toast the white bread slices in a separate toaster or toaster oven until they achieve a golden, crispy exterior (2-3 minutes).
5. 5Using the back of a spoon, create a small well or indent in the tomato sauce.
6. 6Carefully crack the egg directly into the well, keeping the yolk intact if possible. Be gentle to avoid breaking the yolk.
7. 7Reduce heat to medium-low and cook the egg for 4-6 minutes, depending on your preferred doneness. Cover the skillet with a lid or foil to help cook the egg white while keeping the yolk runny (about 4 minutes for runny yolk, 6 minutes for a more set yolk).
8. 8While the egg cooks, crumble the feta cheese (20g) into small pieces and set aside.
9. 9Once the egg white is set but the yolk remains soft, remove the skillet from heat.
10. 10Transfer the shakshuka to a serving bowl, keeping the egg in the center. Top with the crumbled feta cheese.
11. 11Serve immediately with the toasted bread slices on the side for dipping into the rich tomato sauce and runny yolk.
12. 12Enjoy while hot!