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Italian-style shakshuka with yellow tomatoes and feta
by: voyage.gourmand
- Preparation 10 min
- Cooking 20 min
- Portions 4 pers.
Ingredients needed
- 4 eggs
- 1 bottle of Favuzzi yellow passata
- 2 tsp Favuzzi spicy Italian herb mix
- ½ tsp smoked paprika
- 1 yellow onion
- 1 yellow bell pepper
- 1/2 cup cherry tomatoes
- 50 g feta
- a drizzle of Favuzzi delicate intensity extra virgin olive oil
- pepper
- a few fresh basil leaves
- a handful of microgreens (optional)
Products used in this recipe
Steps of preparation
- Dice the onion and yellow bell pepper. In a pan, sweat them in a drizzle of olive oil until tender.
- Add the spicy Italian herb mix and cook for 1 minute to release the flavours.
- Pour in the yellow passata, stir, and let simmer over low heat for about ten minutes, until the sauce thickens slightly and turns beautifully creamy.
- Halfway through cooking, stir in the chopped basil and the halved cherry tomatoes.
- Make small wells in the sauce and gently crack the eggs into them one by one, then cover and cook over low heat for about 8 minutes, until the whites are set and the yolks are still runny.
- Off the heat, finish with a grind of black pepper. Crumble the feta on top and scatter a few microgreens (or basil leaves) for freshness. Enjoy!
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