Shakshuka

Let’s talk about what makes brunch so great. Aside from half a tin of fruit cocktail in primary school (fighting with my sister over the cherries) and a brief flirtation with brain-food muesli during exams, my mornings tend to be noticeably absent of food. Breakfast, with its connotations of 7am alarms, mainlining coffee and choosing between the early bus or an extra slice of toast, has never been something I’ve quite mastered. Brunch, on the other hand, is something I can get on board with.

Shakshuka

Lazy Sunday brunches can take many forms. Debriefing with friends about all the gossip from the night before. Refusing to move from bed, reading the papers and cuddling a reluctant kitten. Planning an elaborate day of plans before abandoning them all in favour of Netflix. Whatever your Sunday style, all these options can benefit from the inclusion of a big bowl of shakshuka. My version is super simple, with the chorizo being the secret ingredient that adds depth and flavour to your sauce without having to simmer it for hours. The feta adds salty tang, the mint gives freshness and of course, no breakfast is complete without the perfect insta-worthy oozing egg yolk. Make this next weekend – you can thank me later.

Shakshuka

Serves 2

  • 1 onion
  • 250g chopped chorizo
  • 1 large clove of garlic
  • 1 tin of chopped tomatoes
  • 2 eggs
  • 50g feta
  • small bunch of mint, finely chopped

Finely chop the onion and fry in a frying pan over a medium heat in a generous glug of olive oil until soft but not coloured. Add the chorizo and continue to cook until it goes crispy. Crush the garlic clove and add to the mixture and fry for a minute to cook out.

Add the tinned tomatoes and season generously with salt and pepper (you could also add a pinch of dried chilli flakes at this point if you like a bit of extra heat). Simmer for 5-10 minutes until thickened slightly.

Make two wells in the tomato mixture and crack an egg into each one. Cover with a lid (or baking tray if your frying pan doesn’t have one) and leave for 3-5 minutes until the white is cooked through but the yolk is still soft.

Remove from the heat. Crumble over the feta and sprinkle with the mint. Enjoy!

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