Sunset Shakshuka with Charred Lemon Fattoush Crunch

Ingredients

• extra virgin olive oil3 tbsp
• lemon, halved1
• yellow onion, chopped1 medium
• red bell pepper, chopped1
• garlic cloves, minced3
• smoked paprika1 tsp
• ground cumin1 tsp
• cayenne pepper1/4 tsp
• crushed tomatoes400g
• vegetable broth100 ml
• sugar1 tsp
• salt1/2 tsp
• freshly ground black pepper1/4 tsp
• eggs4
• pita bread, torn into bite-size pieces1 large
• sumac1 tsp
• fresh mint leaves, chopped2 tbsp
• fresh parsley, chopped2 tbsp
• crumbled feta cheese50g

Directions

1. 1

   Heat 2 tbsp olive oil in a large cast-iron or heavy skillet over medium-high heat. Place the lemon halves cut-side down in the oil and cook until deeply charred, about 3-4 minutes. Remove and set aside to cool slightly.

2. 2

   In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic, smoked paprika, cumin, cayenne, salt, and pepper; cook for 1 minute until fragrant.

3. 3

   Pour in the crushed tomatoes, vegetable broth, and sugar. Squeeze the juice from the charred lemons into the sauce (discard the peel). Stir well and bring to a simmer. Let it cook for 10 minutes, allowing flavors to meld and thicken slightly.

4. 4

   While the sauce simmers, prepare the fattoush crunch: In a separate dry skillet over medium heat, toast the pita pieces with sumac until golden and crispy, about 3-4 minutes. Remove from heat and toss with the chopped mint and parsley.

5. 5

   Make small wells in the simmering sauce and crack the eggs into them. Cover the skillet and cook gently for 6-8 minutes, until whites are set but yolks are still soft.

6. 6

   Scatter the crispy pita mixture over the shakshuka, top with crumbled feta, and drizzle with a little extra olive oil if desired. Serve immediately straight from the skillet, with extra lemon wedges if you like.