Baked shakshuka recipe | Flavourful & Savoury | TASTE

Ingredients

• For the labneh:
• 2 cups full-cream plain yoghurt
• For the shakshuka:
• 3–4 T olive oil
• 1 medium red onion, halved and thinly sliced
• 1 bulb fennel, halved and thinly sliced
• 2 red peppers, halved and thinly sliced
• 2 cloves garlic, grated
• 2 t sweet paprika
• 2 t ground cumin
• crushed chillies, a pinch
• 2 x 400 g cans tomatoes
• 2 T tomato paste
• 1 cup vegetable stock
• sea salt and freshly ground black pepper, to taste
• 8–12 free-range eggs
• 100–200 g feta, crumbled
• 3–4 T parsley, finely chopped
• pitas, warmed, for serving
• hot sauce, for serving (optional)