Shakshuka

To coincide with our competition to win brunch for four at Greenspeares deli and kitchen, they've given us a recipe for you to enjoy even if you don't win. Whip up this Mediterraen favourite for a brunch with a difference!

Shakshuka

Serves 4

I N G R E D I E N T S

2 tablespoons olive oil
2 tablespoons harissa paste
2 teaspoons tomato purée
2 large red peppers
4 garlic cloves
1 teaspoon ground cumin
800g chickpeas
800g tinned tomatoes or fresh
4 medium free-range eggs

M E T H O D

Heat the olive oil in a pan over medium heat and add the harissa, tomato paste, diced peppers, finely chopped garlic, cumin, and ¾ teaspoon salt.

Stir and cook over medium heat for about 8 minutes to allow the peppers to soften.

Add the tomatoes, bring to a simmer, cook for a further 10 minutes until you have quite a thick sauce. Check seasoning.

Make a little dip in the sauce. Gently break one egg into the dip. Repeat with the rest of the eggs.

Simmer gently until the egg whites have just lost their translucence, and the yolks have barely begun to whiten around the edges and are still runny in the centre. You can cover the pan with a lid if you wish to hasten the process.

Remove from the heat, leave for a couple of minutes to settle, then serve.

Recipe provided by Greenspeares- enter our competition to win brunch for four at their deli and kitchen!