Shakshuka with Yogurt & Feta

Ingredients

• 1/2 (75 g) bell pepper
• 1/4 (28 g) onion
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 1 tsp (2 g) sweet paprika and cumin
• 1 1/2 cups (220 g) cherry tomatoes
• 3 (150 g) large eggs
• 2/3 cup (150 g) plain Greek yogurt, 2%
• 3 tbsp (30 g) feta, crumbled
• 1 1/4 tbsp (5 g) cilantro or parsley, chopped
• a pinch of fine sea salt

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Method

1. Soften the pepper and onion in the oil over medium heat for 6 minutes, then add the garlic and spices and stir for thirty seconds.
2. Tip in the tomatoes and the salt and simmer 8 minutes, crushing them, until a spoon dragged across the pan leaves a track that stays open. Then it will hold an egg.
3. Make three hollows, crack the eggs into them, cover and cook 5–6 minutes for a set white and a soft yolk. Spoon the yogurt in beside them and scatter the feta and cilantro over.