favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 200 g Peeled plum tinned tomatoes
  • 1 Large flat mushroom
  • 1 Handful baby leaf spinach
  • ½ Red onion
  • 2 Crushed garlic cloves
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Chilli powder
  • ½ Fresh sliced chilli
  • 1 tsp Dried chilli flakes
  • 2 Slices prosciutto
  • 1 Pinch rock salt
  • 1 Handful fresh coriander
  • 1 Egg
Shakshuka Shakshuka
Shakshuka

One of my go to brunch favourites when eating out is a big hearty bowl of shakshuka. It’s so tasty, so I decided to recreate at home! I threw a load of different bits into this, but you could add things like chorizo, halloumi, chickpeas or even feta, but I kept this one fairly simple just using up what I had in the fridge.


  1. Add a little oil to a frying pan with your cumin, chilli powder, smoked paprika, onions and garlic and fry these off for a minute or so.
  2. Add your chopped mushrooms, chilli and spinach and cook until your spinach starts to wilt.
  3. Add your tinned tomatoes and dried chilli flakes and give it a good mix, and then throw in your salt to taste.
  4. Slice and add your prosciutto - here, if you wanted to add chickpeas or chorizo, add this in too.
  5. Stir together and then pop into an oven proof dish making a well in the middle - crack your egg into this and put into a pre heated oven on 180 degrees for around 10-15 minutes. Keep checking as you don’t want to over cook or under cook your egg. You want it just so the white just turns white instead of clear.
  6. Once the egg is cooked, take out of the oven and serve with a big sprinkle of fresh coriander and some crusty bread if you have it... I only had brown in at the time but it did the trick! I absolutely love this topped with some crispy halloumi or diced feta too, but again, I didn’t have any in in the fridge. Enjoy!
Shakshuka

One of my go to brunch favourites when eating out is a big hearty bowl of shakshuka. It’s so tasty, so I decided to recreate at home! I threw a load of different bits into this, but you could add things like chorizo, halloumi, chickpeas or even feta, but I kept this one fairly simple just using up what I had in the fridge.

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 200 g Peeled plum tinned tomatoes
  • 1 Large flat mushroom
  • 1 Handful baby leaf spinach
  • ½ Red onion
  • 2 Crushed garlic cloves
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Chilli powder
  • ½ Fresh sliced chilli
  • 1 tsp Dried chilli flakes
  • 2 Slices prosciutto
  • 1 Pinch rock salt
  • 1 Handful fresh coriander
  • 1 Egg
  1. Add a little oil to a frying pan with your cumin, chilli powder, smoked paprika, onions and garlic and fry these off for a minute or so.
  2. Add your chopped mushrooms, chilli and spinach and cook until your spinach starts to wilt.
  3. Add your tinned tomatoes and dried chilli flakes and give it a good mix, and then throw in your salt to taste.
  4. Slice and add your prosciutto - here, if you wanted to add chickpeas or chorizo, add this in too.
  5. Stir together and then pop into an oven proof dish making a well in the middle - crack your egg into this and put into a pre heated oven on 180 degrees for around 10-15 minutes. Keep checking as you don’t want to over cook or under cook your egg. You want it just so the white just turns white instead of clear.
  6. Once the egg is cooked, take out of the oven and serve with a big sprinkle of fresh coriander and some crusty bread if you have it... I only had brown in at the time but it did the trick! I absolutely love this topped with some crispy halloumi or diced feta too, but again, I didn’t have any in in the fridge. Enjoy!