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Shakshuka (pronounced Shock-shoe-kah) is a dish originating from the Middle East that has been popularised by the well-known chef and author Yotam Ottolenghi. You will easily find shakshuka on the fanciest brunch menus and cook books these days, however it is simple to prepare and delicious. We love this for breakfast but in all honesty it’s great any time of the day! 2011 cook book Plenty helped spread the word, and nowadays Instagram is a steady source to tantalizing shakshuka shots.

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500g Tomatoes (tinned)
40g Tomato purée
2 Tomatoes
½ Red pepper
½ Yellow pepper
½ Red onion
1 Garlic clove
4g Cumin (ground)
10ml Olive oil
2 Eggs
2 Sourdough bread (slices)


1. Dice the onion and crush the garlic. Warm the oil in a large pan and sweat off the onion and garlic until they are translucent 
2. Remove the seeds from the tomatoes and dice. Chop the peppers and add to the pan with the fresh tomatoes. Cook gently for 3 minutes before adding the ground cumin.
3. Add the tomato purée and mix well. Take care not to let it burn. Cook for 2 minutes then add the tinned tomatoes 
4. Bring mix to the boil, then reduce to a simmer for about 30 minutes, stirring frequently to stop it catching on the bottom
5. Toast your sourdough on both sides, remove and cut into shards or soldiers
6. When the stew is cooked, place a spoonful into a dish, crack an egg on top and bake for approx. 4 minutes at Gas Mark 4/180C/350F/200C Fan 
7. Remove from the oven, season the egg and serve immediately to ensure the yolk is still runny - leave it in the oven for a short while longer if you prefer a well cooked yolk