20 minute Shakshuka

Feeds 4

I get a lot of requests regarding how to spice up your morning eggs. This is a classic brunch dish here in London. I'm always tempted to order it which just goes to show how much I love it. The beauty of this dish is how complicated it looks but how simple it is to make.

I really needed these eggs today because I'm having one of those 'what am I doing with my life' weeks. I hate these weeks. I'm padding it out with as many workouts and work shifts as possible so I'm not dwelling. God loves a dweller. Deliveroo loves a dweller. Even your mum loves a dweller 'cuz you tend to call her. But I do not enjoy being one. So i'm seeking endorphin rushes where I can and scoffing down tons of Shakshuka to stave off the emotional pain.

PRO TIPS

• Goes great with toast. You cannot go wrong putting this on bread of any kind. Honestly, it's naked without it.

• Sometimes the spices aren't strong/present enough in the Shakshuka, so have a little taste before you put your eggs in if you want to make it stronger. Just add more of each spice until you reach your desired level of spicccceee.

• As long as you turn down your heat when the eggs go in, you're unlikely to overcook the yellow. Don't stress, they will look overcooked from the outside but I assure you it's going to be nice and runny.

Recipe

Ingredients

• 1 tablespoon of olive oil

• 2 red bell peppers, chopped

• 1 white onion, chopped

• 5 cloves of garlic, diced

• 1/4-1/2 teaspoon of cayenne pepper

• 1 teaspoon of smoked paprika

• 1 teaspoon of cumin

• Large crack of pepper

• Pinch of salt

• 2 tablespoons of tomato puree

• 400grams of canned chopped tomatoes

• 4 large eggs

• 1/3 cup of chopped parsley, for serving

• 1/3 cup of crumbled feta, for serving

• Toast, for serving

Method

1. Put a large pan over medium-high heat. Heat up your olive oil until glistening. Add in your onions and peppers and sauté for 6-8 minutes - until very soft and starting to brown.

2. Add in your garlic and sauté for 2 minutes. Add in your spices and sauté for a further 1 minute. Then mix in your tomato puree and sauté for a few minutes to reduce the puree down.

3. Add in your chopped tomatoes.

4. Make 4 wells in your shakshuka mixture with the back of a spoon. Crack a whole egg into each well and then put a lid over your pan. Turn your heat down slightly to a medium heat. When the whites of the egg have fully cooked (about 4-6 minutes). Take off the heat and serve with chopped parsley and feta.

5. Eat with lots of bread and ENJOYYYYY!

Stay Salty,

Romy xx