Oven-Baked Shakshouka with Barrel-Aged Feta Papathanasiou
Ingredients:
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves
• 1 red pepper, diced
• 3–4 ripe tomatoes, finely chopped
• 2 tbsp tomato paste
• Salt, pepper
• 150–200 g barrel-aged feta, crumbled
• 6 eggs
• Fresh coriander
• 1 large onion, finely chopped
• 2 garlic cloves
• 1 red pepper, diced
• 3–4 ripe tomatoes, finely chopped
• 2 tbsp tomato paste
• Salt, pepper
• 150–200 g barrel-aged feta, crumbled
• 6 eggs
• Fresh coriander
Method:
1. Add olive oil, onion, garlic, red pepper, tomatoes and tomato paste into a round baking tray. Season with salt and pepper and mix lightly.
2. Bake at 180°C for 15–20 minutes, until the sauce thickens.
3. Remove from the oven, add the feta and mix gently. Create 6 small wells and crack the eggs into them.
4. Bake for another 8–10 minutes, until the egg whites are set and the yolks remain slightly runny.
5. Finish with extra feta and fresh coriander and serve with freshly toasted bread.
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