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PREP 15 minutes
TOTAL 1 hour 5 minutes
Serves
US | METRIC

INGREDIENTS

  • 200 g merguez sausages cut into bite sized pieces
  • 1 onion very finely diced
  • 4 cloves garlic crushed
  • 1 green pepper, deseeded and diced
  • 1¼ tsps smoked paprika
  • 1 tsp ground cumin
  • 800 g tinned chopped tomatoes
  • 1 tsp (heaped) sugar
  • 4 Organic free range eggs
  • 100 g feta cheese, crumbled
  • 1 small handful of fresh dill

Click here to pre-order my new book

Breakfast Shakshuka

Breakfast Shakshuka

  1. In a large pan brown the merguez for 3-4 minutes .
  2. Add in the onion, garlic and peppers then cook for a further 4-5 minutes.
  3. Add the paprika, cumin, cook for 1-2 minutes, then pour in the tomatoes, bring up to a simmer then cook over a low heat for 40 minutes or until slightly thickened. 
  4. Towards the end of the cooking time stir through the sugar then season with salt and pepper. 
  5. Make 4 wells in the tomato sauce then crack in the eggs, cover with a lid and cook for a further 8-10 minutes or until the whites are set.
  6. Crumble over the feta cheese then sprinkle over the fresh dill and serve.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Breakfast Shakshuka

Breakfast Shakshuka

PREP 15 minutes
TOTAL 1 hour 5 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 200 g merguez sausages cut into bite sized pieces
  • 1 onion very finely diced
  • 4 cloves garlic crushed
  • 1 green pepper, deseeded and diced
  • 1¼ tsps smoked paprika
  • 1 tsp ground cumin
  • 800 g tinned chopped tomatoes
  • 1 tsp (heaped) sugar
  • 4 Organic free range eggs
  • 100 g feta cheese, crumbled
  • 1 small handful of fresh dill
  1. In a large pan brown the merguez for 3-4 minutes .
  2. Add in the onion, garlic and peppers then cook for a further 4-5 minutes.
  3. Add the paprika, cumin, cook for 1-2 minutes, then pour in the tomatoes, bring up to a simmer then cook over a low heat for 40 minutes or until slightly thickened. 
  4. Towards the end of the cooking time stir through the sugar then season with salt and pepper. 
  5. Make 4 wells in the tomato sauce then crack in the eggs, cover with a lid and cook for a further 8-10 minutes or until the whites are set.
  6. Crumble over the feta cheese then sprinkle over the fresh dill and serve.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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