Shakshuka with Sourdough

For when you’re feeling like you want the brunch-out experience in the comfort of your own home, this easy bake-in-the-oven dish also doubles up as an easy evening meal. All prepared in the one dish for minimal washing up.

You’ll need to have prebaked your Sourdough loaf ready for dipping into this one (see the product pages for the instructions plus a how-to video).

For the shakshuka, chop the onion, bell peppers and garlic and fry in a hot pan with a glug of olive oil. Throw in the spices (to taste), salt and pepper and cook until tender. Add 2 tins of good quality tinned tomatoes, bring to the boil, then cover and simmer for 15 minutes (or until it has thickened).

Then for the fun bit! Create some little wells in the mixture using the back of your spoon and crack your eggs in to the spaces. Bring the heat down to your lowest setting. Cover your dish and leave to simmer so the eggs cook exactly the way you like them.

When to take off the heat? It depends how runny you like your eggs! It will be somewhere between 4-6 minutes for dippy eggs. Longer for hard eggs. Garnish with some chopped parsley and get ready to serve straight away with some lightly toasted sourdough. Dip that Sourdough right in and enjoy!