There are 100s of different recipes for Shakshuka out there, Yotam Ottolenghi has several different versions himself, but here I have just provided a simple paired down version which can be easily rustled up for a fabulous brunch or a one pot supper.

Ingredients (Serves Four)

3 tablespoons of extra virgin olive oil

1 large onion halved and thinly sliced

2 red peppers red cut into strips

1 tub of Chilli Gourmets Tomato & Chilli Sauce (Mild or Hot)

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne

A handful of spinach or Swiss chard

2 tablespoons chopped parsley

2 tablespoons chopped coriander

Salt and black pepper to taste

6 free-range eggs


  1. Heat the oil in a large frying pan over a medium heat. Add the onion and sauté for 5 minutes or so until soft.
  2. Add the peppers and cook very gently on a low heat for about 15 minutes
  3. Add the cumin, paprika and cayenne and cook in for about a minute
  4. Pour in the sauce and just a little water, add the fresh herbs and then continue to cook gently for a further 10 minutes. The sauce should be very thick.
  5. Sprinkle over the spinach then make little wells in the sauce with the back of a spoon and gently crack eggs into each on then season them with salt and pepper and cover the pan with a lid. Cook on a gentle heat until the eggs are just set – about 7-10 minutes.
  6. Sprinkle with a little more fresh coriander and serve with good crusty bread.

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