Ode to Brunch: Easy shakshuka

INGREDIENTS:

3 tbsp olive oil

1 large onion, thinly sliced

1 large red pepper, seeded and sliced

3 garlic cloves, minced

1 tsp ground cumin

1 tsp sweet paprika ¼ tsp cayenne

1 large can tinned tomatoes

¾ tsp salt

¼ tsp black pepper

140g Brown’s feta

6 large Ololo Farm eggs

1 tbsp vinegar

Dhania, chopped

chillies and spring onion to serve.

METHOD:

1. Heat the oil in a large skillet and add onion and red pepper slices. Cook gently until very soft – about 20 mins. Add garlic, and cook until soft, then add in the spices. Pour in the tomatoes and season with salt and pepper. Cook for about ten minutes.

2. Stir in the crumbled feta. Make some little dips in the tomato sauce, and remove the skillet from the heat before cracking the eggs into the dips. Season each egg with freshly ground black pepper and some salt, and put a lid (or foil) over the skillet whilst the eggs cook.

3. Sprinkle with dhania, chillies and spring onions and serve.

4. Sprinkle the dish with feta cheese and serve with bread or pita.

Recipe by Juliet Kennedy Photo by Kenyan Library