Smoked Shakshouka with Feta

I whipped this little baby up for lunch today and my god it is so so moreish. The smoked paprika gives it a hearty kick and the creamy feta and egg yolk work perfectly to blend in with the fresh sauce and crunchy veg.

To make one serving, you'll need:

• 2 free range eggs
• 1/2 courgette
• 1 small onion (or 1/2 a large one)
• 1 clove garlic
• 1/2 red pepper
• 1/3 tub passata
• 2 tblspn smoked paprika
• 1 tblspn Moroccan spice
• 30g Feta 
• Black pepper to season

Chop your onion and garlic and begin to sautee in a pan. Add your chopped courgette and pepper along with your passata and let it simmer for five. Throw in your smoked paprika and Moroccan spice and cover for ten minutes on a medium heat. 

Then, make a dint in your sauce with a wooden spoon and drop your egg in. Do the same for the other egg. Let your eggs cook for about three to five minutes, until the clear substance is white. 

Use a spatula to lift your eggs out into a dish, and pour the remaining sauce in. Crumble your feta on top, sprinkle with black pepper and devour. 

Apparently Shakshouka is amazing at helping to cure a hangover - to all those not partaking in dry January, join me next Saturday in attempting to banish a red wine headache..!