Main Supper Breakfast Brunch Lunch

Sausage Shakshuka with Feta

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

10 minutes prep, 35 minutes cook

Serves 4

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.