Later On

A blog written for those whose interests more or less match mine.

Very tasty: Shakshuka With Feta

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I made a half-recipe, more or less: one 14.5 oz can tomatoes, 1/2 onion, 1/2 red pepper, 1.5 Tbsp olive oil The key is to cook the pepper and onion for the full 20 minutes, and simmer the tomatoes for the full 10 minutes. I used 4 eggs, not 3 (two of us), and 9 minutes was about right.

Here’s the original recipe. Halving it works. I did use 5 oz crumbled feta, though.

Written by Leisureguy

10 August 2015 at 6:13 pm

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