Wild Garlic Shakshouka

Instructions

1. Prepare the Peppers:

   • Preheat oven to 180°C.

   • Place the peppers on a parchment-lined baking sheet.

   • Bake for 15 min until slightly charred.

   • Remove from oven and place in a pot.

   • Cover the pot and let the peppers steam for 5 min.

   • Peel the skin from the peppers and remove the seeds.

2. Chop the Ingredients:

   • Cut the cherry tomatoes into halves.

   • Cut the roasted peppers into pieces.

   • Finely chop the wild garlic.

   • Finely chop the dill.

   • Finely chop the garlic clove.

3. Sauté the Tomatoes and Garlic:

   • Heat 1 tbsp olive oil in a pan over medium heat.

   • Add the cherry tomatoes and garlic clove.

   • Cook until the tomatoes soften, about 5 min.

4. Create the Sauce:

   • Add 1 tbsp butter to the pan.

   • Add the chopped wild garlic, peppers, and dill.

   • Add 2 tbsp tomato puree.

   • Season with 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp thyme, and 1/2 tsp salt.

   • Reduce heat to low and cook for 15 min, stirring occasionally.

5. Poach the Eggs:

   • Gently crack 2 eggs into the sauce, spacing them evenly.

   • Cover the pan with a lid.

   • Cook until the eggs are poached to your desired doneness, about 5-7 min.

6. Garnish and Serve:

   • Sprinkle with chopped 2 tbsp parsley and crumbled 50 g feta cheese.

   • Serve immediately.