‘Plenty’ by Yotam Ottolenghi is hands down one of the greatest books i own. There isn’t a single recipe in that book that i wouldn’t want to cook. He shares my accidental vegitarian ideals. The majority of his cooking is vegetarian, not on ideal but purely because a lot of veggies taste great without the need for expensive meat.

My Shakshouka is a cheap replica of his.To cook it properly i suggest reading his book. His recipe is wonderful and works perfectly every time. If instead, like me, you love to wing it and except that it may not be perfect every time, then this recipe is probably for you.

This is one of my favourite breakfast/brunches and a wonderful way to eat eggs in a slightly different way.

I grew my first ever bell pepper this year, i was very proud. This was the perfect way to celebrate this brilliant landmark in my home growing. It tastes great with an olive loaf or some freshly made soda bread.


Ingredients (to feed 2)

A good glug of oil

1 teaspoon, cumin seeds

1 red onion, thinly sliced

2 teaspoons, curry powder

1 teaspoon Spanish paprika

2 cloves of garlic

a few sprigs of fresh lemon thyme

a small fistful of fresh parsley

a small fistful of fresh coriander

2 bell peppers (I added my teeny weeny extra bell pepper fresh from my garden)

1 teaspoon dark sugar

1 glass of water

3 tomatoes, thinly sliced

3 fresh eggs

1/2 a loaf of fresh olive bread

salt and pepper to taste


Start off by dry frying the cumin seeds in a wide flat pan to release their delicious oils.

Add in a good glug of oil and soften the onions.

Once soft, add i the curry powder, paprika and garlic.

Next stir in the fresh herbs and add the peppers, sugar, water and tomatoes and bring to the boil.

Reduce down to simmer, continually adding water until you have reached the consistency of a tomato-ee pasta sauce.

Once it has reduced to a consistency that you are happy with, make three spaces in the sauce and crack in the eggs.

While the eggs cook through, slice some bread and smother it in butter.

When the eggs are cooked through, sprinkle over an extra pinch of fresh herbs and season to taste.

Serving it straight out of the pan looks great and saves on washing up.


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