April 25 2025
Our Respectful eggs are cooked gently in a rich tomoto and pepper sauce and spiked with a touch of cumin, in this classic Shakshuka dish. It gives locally sourced British ingredients, a middle-eastern twist – delicious for breakfast with toasted sourdough or as a brunch to share.
Serves 2
Ingredients
- 2 tbls olive oil
- 1 onion, halved and sliced
- 2 red peppers, halved, cored and sliced
- 2 cloves garlic, sliced
- 2 tsp cumin seeds, roughly bashed
- 2 tsp coriander seeds, roughly bashed
- 2 tsp sweet smoked paprika
- 2 tins of chopped tomatoes
- A good pinch of sugar
- A pinch of chilli flakes (optional)
- 4 Respectful eggs, at room temperature
- Sea salt and ground black pepper
- 1 tbls of chopped parsley leaves
Method
1. Place a large heavy frying pan over a medium heat and add the olive oil.
2. Once the oil is nice and hot, add the sliced onions and peppers along with the sliced garlic, bashed cumin and coriander, chilli flakes, smoked paprika and a generous twist of black pepper and salt.
3. Toss everything together in the hot oil and cook, stirring regularly until the onions and peppers are tender and just starting to colour. You can put a lid on the pan to speed this up a little.
4. Add the chopped tinned tomatoes (rinsing out the tins with a splash of water and adding this too) and stir well. Bring the sauce back to a simmer, turn down the heat and cook uncovered for 25 – 30 minutes, until you have a nice rich sauce.
5. Stir the sauce and taste, it should be delicious at this point, but add more salt and pepper if needed.
6. Make four hollows in the surfaceof the sauce and carefully crack in the four eggs, Sprinkle the eggs with salt and pepper. Return the pan to the heat and pop a lid on it. Cook gently until the egg whites are set but the yolks are still runny (remembering that the eggs will continue to cook once the dish is out of the oven).
7. Sprinkle the parsley over the dish and servestraight away with a crisp green salad and some good bread and butter.
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