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Shortcut Shakshuka

Meant for breakfast, but works just as well for dinner.


  • 1 jar roasted peppers in oil (approx. 280g)
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tbsp harissa
  • 400g tinned tomatoes
  • 4 free-range eggs
  • 2 tbsp fresh parsley, roughly chopped
  • Salt and pepper


Drain the peppers, reserving 1 tablespoon of their oil.

Heat the oil in a heavy-bottomed pan (ideally cast iron) and fry the onion for 10 minutes until soft and starting to brown.

Add the minced garlic and fry until fragrant.

Add the spices and harissa to the pan and fry for a few minutes, continually stirring so they don’t burn.

Roughly slice the roasted peppers and add to the pan, along with the tinned tomatoes. If your tinned tomatoes are whole, break them up a bit with a wooden spoon. Stir well to combine everything.

Simmer the sauce over a low heat for around 10 minutes, until visibly reduced but not dry. If it’s looking too dry, add a splash of water.

Use the back of a spoon to make 4 wells in the sauce, then crack the eggs straight in one at a time.

Continue to simmer until the whites of the eggs have solidified but the yolks are still runny.

Season with salt and pepper, scatter the chopped parsley over the top and serve straight from the pan with fresh bread and Greek yoghurt if you’ve got it.

Recipe by Gastronomic Gorman