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Shakshuka

 'The perfect brunch'


Shakshuka has its origins in the middle East. but in our family it's a traditional breakfast for birthday weekends away.  It's indulgent but easy. We did a couple of bits to make it a bit extra but it is essentially a very simple tomato and egg afair. 


Ingredients

An egg per person 

Tomatoes (nice ripe fresh ones, you live or die on your tomatoes rough chop)

Peppers (two, red and/or yellow, rough chop) 

Onions (finely diced) 

Cumin 

Paprika 

Chilli flakes 

Salt 

Olive oil 


  1. In an oven safe skillet soften your onions in the olive oil.
  2. When your onions are soft scatter in a teaspoon or two of cumin sautee for a few minutes until fragrant. 
  3. Add your peppers, a shake of chilli flakes and a good teaspoon of paprika sautee for a few minutes then add the tomatoes. 
  4. Let the tomatoes break down and reduce until the consistency is saucy. 
  5. Break the eggs into our shackshuka and throw the whole poodle into the oven for about 7 minuets (in my oven anyway, you want the yolk to be runny and the whites set. It may take a little trial and error to get it perfect) 
  6. Serve 



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