This recipe is my version of a Shakshuka recipe. Traditionally this is a simple dish of spicy tomatoes with onions and peppers, with some eggs baked into the top. I have taken the liberty of embellishing it with a number of delicious extras, making it into a wonderful, lazy brunch dish, perfect for a long, sunny Bank Holiday weekend … Heather
Ingredients
Serves 3-4
- 2 to 3 eggs
- 10-12 cherry tomatoes
- 10-12 baby new potatoes
- Half a chorizo ring
- 6 rashers of streaky bacon
- Half a sweet red pepper
- 1 onion
- 3-4 mushrooms
- 500g passata
- 1 tbsp balsamic vinegar
- 1 tbsp honey
Method
- Heat the oven to 180º fan/gas 6, and line a tray with baking parchment.
- Cut the potatoes into small bite-size pieces and cut the tomatoes in half. Place on the tray and drizzle with olive oil. Roast in the oven for 15-20 minutes until beginning to brown.
- While the potatoes and tomatoes are roasting, chop the onion, pepper, mushroom, bacon and chorizo into small pieces.
- In a large frying pan on a medium/high heat, drizzle a little more oil and add all the chopped ingredients. Fry until everything has softened well and the bacon begins to get crispy. Remove from the heat until the potatoes and tomatoes are ready.
- Once the potatoes and tomatoes have roasted, take them out of the oven and add them to the frying pan. Return the mixture to the heat and stir. Drizzle in the balsamic vinegar and honey and stir, then add the passata and stir well.
- Once everything is bubbling, reduce the heat and make dips in the top of the mixture with the back of a large spoon. Crack the eggs into the dips in the tomato mixture. Put the lid on the frying pan and leave the eggs to cook – they will take about 3-4 minutes.
- Serve with warm, crusty bread, avocados and fresh coffee.
