Sausage shakshuka with feta
Reduced fat pork sausages, grilled
1 large, thinly sliced
1 medium, chopped
1½ teaspoons, level
1 teaspoons, level
1 can(s), large, chopped, with garlic
Egg, whole, raw
4 medium, raw
Light Feta Cheese
1 sprig(s), fresh, roughly chopped
- Heat the oil in a large, deep lidded frying pan over a medium-high heat, then add the sausage halves. Fry for 5 minutes on each side until cooked through and brown. Transfer to a plate and cover with kitchen foil to keep warm.
- Reduce the heat to medium and add the onion and red pepper to the pan. Stir-fry for 5 minutes, then add the paprika and oregano and cook for another 2 minutes until fragrant. Add the chopped tomatoes and season to taste. Fill one-third of the empty tin with water and add to the pan. Mix well and gently simmer for 10 minutes.
- Return the sausages to the pan, nestling them into the sauce, then make 4 wells with a spoon and crack an egg into each one. Cover the pan with the lid and let the eggs poach in the sauce for 5-6 minutes. Crumble the feta over the eggs, then scatter over the chopped parsley and a sprinkling of black pepper and serve.