Ben's shakshuka

Written by George Devonshire

Ben’s shakshuka – Makes 2

“A bright, spicy start to the day, shakshuka is a classic North African all-in-one skillet dish – absolutely delicious for breakfast or brunch with a pile of sour dough toast served on the side. Happy weekend!” – Exec Head Chef, Ben Johnson.

You’ll need:

• 1 tbsp olive oil
• 2 white onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• 2 400g cans cherry tomatoes
• 1 tsp caster sugar
• 4 eggs
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 2 tbsp smoked paprika4 spring onions
• Small bunch coriander, stalks and leaves chopped separately

Method:

1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes, sugar, cumin, caraway and smoked paprika, then bubble for 8-10 minutes until thick. Can be frozen for 1 month.
2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and spring onions and serve with crusty bread – I love toasted sour dough with this.

If you have any baking questions or need any help with recipes, please contact Ben @burleymanor on Instagram.