If you know me well, then you’ll know that breakfast (and brunch) is my favourite meal of the day. I honestly think it is the most important meal of the day with so many added benefits – a good breakfast can fuel your morning to keep you energised, productive and fuller for longer (gosh, I sound like an advert)!
This dish is one of my absolute favourites to make at the weekend for the girls or my family. It is so easy to whizz up and is super delicious. The thing I love about this dish is that it is so versatile – just swap out any of the ingredients you fancy to make it suit your needs. This is my Shakshuka recipe, sharing in time for the May bank holiday weekend!
Prep time: 15 minutes
Cooking time: 25 minutes
1 x chorizo ring, sliced into small pieces (can be left out for a vegetarian dish)
6 x eggs
1 x red onion
2 x garlic cloves
2 x red peppers
1 x fresh chilli, chopped
3 x tins of canned tomatoes
1 x handful of coriander chopped
225g feta cheese
Salt & pepper for seasoning
- Put a little oil in a frying pan over medium heat, add the chorizo and cook for around 5 minutes.
- Then add the red onion, garlic, chilli and peppers and fry for a further 5 minutes until they start to soften and brown.
- Stir in the tomatoes and simmer for around 5 minutes, seasoning with salt and pepper to taste.
- Next, the fun bit! Using the back of your wooden spoon, make six small wells within the tomatoes and crack an egg into each.
- You can then either cover with a lid and simmer for 6 – 8 minutes until the eggs are cooked through, or remove your pan from the hob and place in the oven for 6-8 minutes to finish off (but just make sure that your pan is suitable for the oven)!
- Once the eggs are cooked through, sprinkle the coriander and feta cheese on top to finish.
Serve with sliced avocado and sourdough bread to mop up the sauce!