Shakshuka has been one of my favourite breakfast and brunch dishes for the longest time now! I still remember my first time trying this at one of my favourite brunch spots in Fulham and it still can’t be beaten! It’s amazing especially at this time of year because it’s super hearty and warming. It’s also a fantastic sharing dish to make at home, as everyone can enjoy it straight from the pan and just dunk in chunky slices of sourdough toast.. yum!
This one has a little bit of a twist on the classic, as I’ve added a good bit of spice and also some delicious olives to give it that really rich depth of flavour. I’ve talked about these Fragata Olives SO many times now, but they really are THAT good! These ones that come in the little packets are my favourite, not only for the flavour, but they’re also really convenient and the perfect portion size for cooking, salads and juts snacking! I’m so obsessed with how much flavour they add into everything and they work so well with tomato based sauces like this one.
Traditionally, this dish does contain eggs, like I’ve used here, but you could also adapt the recipe for a plant based option and either just make the sauce, or add in some chickpeas or other pulses for some extra fibre and plant based protein. It’s really versatile and can be enjoyed for breakfast, lunches and dinner. I thought it would be a great breakfast recipe to post in time for Valentines Day coming up, as it doesn’t require too much prep work and is also a nice thing to serve as a sharing dish.
Serves 3- Ingredients
- 2 cans tinned tomatoes
- Tbsp Tomato puree
- 1/2 pack Fragata Garlic & Thyme pitted Olives
- Small red onion
- 2 cloves garlic
- 2 slices Fragata Roasted red pepper
- 150g chestnut mushrooms
- 3 free range eggs
- Handful fresh basil
- Salt and pepper to taste
- Red pepper flakes to taste
- Olive oil for cooking
- Finely dice the red onion and garlic and heat these in a frying pan with a little olive oil. Saute over medium heat until softened and fragrant.
- Slice the red peppers and mushrooms and add these to the pan also, along with the chopped tomatoes and half a can of water.
- Reduce the heat to a simmer.
- Season to taste with salt, chilli flakes and pepper and add in the tomato puree.
- Once the sauce has started to thicken and reduce down, stir through the olives and some fresh basil leaves.
- Make three wells in the sauce and crack the eggs into each. Cook for a few minutes, then place the pan under the grill to cook the top of the eggs. You want the yolks to still be runny. (make sure to use a pan safe for oven use)
- Serve with some slices of chunky bread for dipping and enjoy!