Sausage and Fetta Shakshuka
SERVES 4
INGREDIENTS
2 tbsp olive oil
1 brown onion, diced
2 clove garlic, roughly chopped
10 baby red peppers, halved or use 1 red capsicum, diced
2 tsp each ground cumin seed, ground coriander seed & smokey paprika
500g beef sausages, halved
1 x 400g tin chopped tomatoes
1 x 400g tin cherry tomatoes
1 x 400g tin chickpeas
5 free range eggs
1 x 180g tub YVD Persian Fetta
3 tbsp za’atar
4 pita
Handful parsley, roughly chopped
METHOD
Place a large frying-pan over a medium/high heat. Add the olive oil, onion, garlic and pepper with a good pinch of salt. Cook, stirring often until slightly softened then add the sausages and spices and cook, stirring often for a further 2 minutes then add the tomatoes and chickpeas.
Simmer for 10 minutes to cook the sausage then crack in the eggs, cover the pan and simmer over a low heat for 10 minutes, until the eggs are just cooked.
Warm the pita in a dry, hot pan, sprinkle over half the za’atar.
Serve the shakshuka with the fetta crumbled over, remaining za’atar and parsley scattered.