Spicy Olive Shakshuka

It took a while for Shakshuka to make its mark in the UK. But now it’s arrived with a bang. Popular in Israel, other parts of the Middle East and also North Africa, it’s a brilliantly versatile dish – and it tastes delicious with olives.

Shakshuka can be eaten for breakfast, lunch or dinner. (Or all three if you really want to!) It’s wonderfully nourishing, packed with vitamin-rich ingredients as well as plenty of protein from the eggs. The beauty of Shakshuka is its simple yet bold flavours and spices. So don’t be afraid to layer up the flavour. Some people add feta or goat’s cheese too.

Serves 2

Prep time 10 minutes

Cook Time 25 minutes

Difficulty Medium

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Ingredients

1/2 pack Fragata Garlic & Thyme pitted Olives

2 slices Fragata Pimiento Piquillo Peppers

Tbsp Tomato puree

Small red onion

2 cloves garlic

150g chestnut mushrooms

3 free range eggs

Handful fresh basil

Salt and pepper to taste

Red pepper flakes to taste

Olive oil for cooking

Method

Finely dice the red onion and garlic and heat these in a frying pan with a little olive oil. Saute over medium heat until softened and fragrant.

Slice the red peppers and mushrooms and add these to the pan also, along with the chopped tomatoes and half a can of water.  

Reduce the heat to a simmer.  

Season to taste with salt, chilli flakes and pepper and add in the tomato puree.  

Once the sauce has started to thicken and reduce down, stir through the olives and some fresh basil leaves.  

Make three wells in the sauce and crack the eggs into each. Cook for a few minutes, then place the pan under the grill to cook the top of the eggs. You want the yolks to still be runny. (make sure to use a pan safe for oven use) 

Serve with some slices of chunky bread for dipping and enjoy!