This is a really easy Shakshuka Eggs recipe, which is perfect for brunch in autumn when tomatoes and capcisum are bountiful.

Shakshuka Eggs

Ingredients

Method

Heat oil in a pan. Add onion and garlic until soft. Stir in spices and cook for 1 minute. Add capsicum and stir until soft. Blitz tomatoes in food processor, put them in the pot, and bring to the boil. Reduce heat and simmer until thick. Make 4 wells in the tomato mixture and crack an egg into each. Cover and cook for around 5-10 minutes, until eggs are cooked. Serve topped with parsley on toasted sourdough bread.

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