Shakshuka with Feta and High-Fibre 'Focaccia'

A vibrant, one-pan wonder perfect for any meal of the day. Eggs are gently poached in a rich, spicy tomato and pepper sauce, then crumbled with salty feta. We serve it with a quick, high-fibre 'focaccia' stick for essential dipping.

Method

1. 1

   First, make the focaccia stick. Mix almond flour, psyllium husk, a pinch of salt, and 60ml warm water. Form into a log/stick shape and bake at 180°C (160°C fan) for 15-20 mins until firm.

2. 2

   Heat olive oil in a skillet over medium heat. Sauté the onion and red pepper for 5-7 minutes until soft.

3. 3

   Add garlic, cumin, and a pinch of chilli flakes (if desired). Cook for 1 minute.

4. 4

   Pour in the chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens.

5. 5

   Using a spoon, make four wells in the sauce. Crack an egg into each well.

6. 6

   Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny.

7. 7

   Remove from heat, crumble feta cheese over the top, and garnish with fresh parsley. Serve immediately with the high-fibre focaccia for dipping.