1 teaspoon rapeseed or olive oil (5g)
1 small red pepper, cored, seeded and diced (75g)
1 scallion, trimmed and finely chopped (30g)
200g tinned chopped tomatoes (½ a tin)
2 eggs
20g feta cheese, crumbled
Pinch of ground coriander (1g)
Freshly ground black pepper
Heat a small non-stick frying pan over a medium heat. Add the oil and saute the red pepper and scallion for 2-3 minutes.
Stir the tomatoes into the pepper mixture and allow to cook down for another 2 minutes. Make two wells in the centre and crack in the eggs. Reduce the heat to low, then cover and cook for 2-3 minutes until the eggs are set.
Season the shakshuka with pepper and scatter over the feta and coriander to serve.
* Suitable for vegetarians
