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Shakshuka with Feta, Peshwari Naan, & Dhania Chutney


8 cups of tomatoes

1 bell pepper

3 garlic cloves

1 t cumin, paprika, turmeric, cayenne

1/4 t s&p

100g Feta crumbled

5-6 eggs

  1. In a blender add tomatoes, bell pepper, & garlic. Pulse until roughly combined.

  2. Heat 2 T canola oil in a frying pan, add all the spices. Cook for a minute until fragrant.

  3. Add tomato mixture, lower heat & add s&p. Cook until heated through 10-15 mins.

  4. Make small indentations in sauce with a ladle & crack an egg into each cavity.

  5. Cook eggs until whites are cooked, but yolk is still runny.

  6. Serve an egg on each plate with the tomato sauce, atop the naan - recipe below.

Peshwari Naan

Dhania Chutney

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