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Image for Recipe - Sausage Shakshuka with Feta

Sausage Shakshuka with Feta

Image for Recipe - Sausage Shakshuka with Feta
  • Time preparation 10 minutes
  • cook time 35 minutes
  • Serve Serves 4

This hearty shakshuka is perfect for an extra special brunch, lunch or even dinner. Serve with lots of crusty bread to mop up the lovely tomatoey sauce

Recipes taken from Flavours - £7.95 available exclusively in Weight Watchers meetings across the UK and online at weightwatchersshop.co.uk
  • 1 tbsp sunflower oil
  • 6 reduced-fat sausages, halved
  • 1 onion, thinly sliced
  • 1 red pepper, chopped
  • 1½ tsps paprika
  • 1 tsp dried oregano
  • 400g tin chopped tomatoes with garlic
  • 4 free-range eggs
  • 100g feta
  • Small handful fresh flat-leaf parsley, roughly chopped

Heat the oil in a large, deep lidded frying pan over a mediumhigh 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.

Ingredients

  • 1 tbsp sunflower oil
  • 6 reduced-fat sausages, halved
  • 1 onion, thinly sliced
  • 1 red pepper, chopped
  • 1½ tsps paprika
  • 1 tsp dried oregano
  • 400g tin chopped tomatoes with garlic
  • 4 free-range eggs
  • 100g feta
  • Small handful fresh flat-leaf parsley, roughly chopped

Method

Heat the oil in a large, deep lidded frying pan over a mediumhigh 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.

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