Mary Berry’s Shakshuka
Inspired by the ever-popular North African brunch dish, Mary Berry's shakshuka is the perfect choice for an egg-based brunch or dinner.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. The name means ‘mix up’ in Arabic. It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from store-cupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage.
Ingredients
| 2 tbsp | olive oil |
| 2 | onions, roughly chopped |
| 2 | garlic cloves, crushed |
| 1 | red chilli, deseeded and finely diced |
| 2 x 400g tins | chopped tomatoes |
| 1 heaped tbsp | sundried tomato paste |
| Scant tsp | caster sugar |
| 4 | eggs |
| 2 tbsp | chopped flat-leaf parsley |
Essential kit
You will need: a deep frying pan or sauté pan with a lid.
Method
Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes.
Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.
Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one. Cover the pan with a lid and simmer on the hob over a gentle heat for about 6 minutes, or until the whites are set but the yolks are runny.
Serve immediately from the pan with pitta or crusty bread.
Mary’s Tips: The tomato base can be made up to 8 hours ahead. Heat before adding the eggs. Not suitable for freezing.
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