It’s no secret that I’m a big brunch fan. Whether it’s a plate of homemade eggs or a stack of pancakes from one of London’s finest establishments I’m always here for a brunch extravaganza. And while trying a new brunch place is awesome, sometimes making brunch at home is just as good. Not least because you can enjoy it while still in your pjs! We’ve shared some of our favourite homemade brunch recipes on the blog in the past. Like these yummy cinnamon buns, my favourite two ingredient pancakes and this breakfast scramble. But today’s post is a new savoury brunch option. One that’s fairly new to me – shakshuka.
I first encountered shakshuka a year or so ago on copious blog posts and Instagram shots and while it looked yummy I had no idea what it was. Well apart from a mash-up of tomatoes and egg, which looked to go perfectly with avocado! But I knew one day I’d try it and I was sure we’d be firm friends from that point. Fast forward to March this year and I finally tried shakshuka at The Rail House Cafe, and I can confirm that it was indeed love at first taste. There’s something about the spicy tomato and pepper combo that goes perfectly with eggs, as you scoop it up with crusty bread. So delicious. Just look!
So delicious, in fact, that we had to make it ourselves and I can honestly say this is going to become a staple for brunch in our house. While it does take a bit of time, the steps really are super simple without any faff. And the time it takes is so totally worth it. Even better the ingredients are basically store cupboard ones so it’s likely you can make it whenever you fancy it, without any annoying supermarket trips!
3 tbsp olive oil / 1 onion / 2 peppers (a mix of colours) / 2 garlic cloves / 0.5 tsp cumin seeds / 0.5 tsp caraway seeds / 0.5 tsp cayenne pepper / 1 tbsp tomato puree / 1 tin chopped tomatoes / 4 eggs / 40g feta cheese
- *Thinly slice the onions and peppers and finely chop the garlic
- *Heat the oil in a lidded pan before adding the onions and peppers, cook until softened
- *Add the garlic and cook for two minutes before sprinkling in the cumin, caraway seeds and cayenne pepper
- *Stir in the tomato puree and cook until the paste starts to separate, then add the tomatoes and a tbsp water
- *Simmer for 10 minutes, uncovered, until reduced a little. Stir in the herbs
- *Make wells in the sauce for the eggs and drop in each one carefully. Cook until the whites of the egg are just set and the yolks are runny
- *Sprinkle with feta and serve with fresh bread and avocado
So there we go, super simple right? And super tasty. Basically, you just have to make it. I can guarantee you’ll be as obsessed as I am!