Ingredients
- Ingredients:
- 1 small onion – diced
- 1 large garlic clove – crushed, or grated
- 1 TBSP coconut oil
- ¼ large fennel bulb – finely sliced (Oamaru Organics)
- 400g tin diced tomatoes
- 1 teaspoon smoked paprika
- ½ teaspoon dried chili flakes
- ½ teaspoon cracked black pepper
- *2 TBSP feta cheese (*omit to make dairy free)
- 1 teaspoon chopped parsley
- 1 egg (Anne Robertson Free-Range Eggs)
- To serve:
- 2 TBSP feta cheese (*omit to make dairy free)
- Fennel fronds (Oamaru Organics)
Shakshuka with Fennel and Feta
Method
- Method: Pre heat the oven to 180 degrees
- Using a pan that can be transferred into the oven, heat oil on med-low heat and cook off the onion, garlic, fennel, and salt until they soften and start to go translucent
- Add in the tomatoes, paprika, chili flakes and pepper
- Reduce until the tomatoes thicken slightly, approx
- 5 minutes
- Stir through the parsley and feta
- Make a well in the tomatoes and crack the egg in
- Bake in the oven for 8 minutes or until the egg is cooked
- Top with crumbled feta and fennel fronds to serve
- (Serves 1) *Dairy Free option
