Heather's Easy Shakshuka Recipe

This easy Shakshuka recipe is definitely my version of a Shakshuka recipe. Usually this is a simple dish of spicy tomatoes with onions and peppers with some eggs baked into the top. I have taken the liberty of embellishing this dish with a number of delicious extras making this dish a wonderful, lazy brunch dish, perfect for a long, sunny Saturday morning.

Serves 3-4 people.

2-3 eggs

10-12 cherry tomatoes

10-12 baby new potatoes

Half a chorizo ring

6 rashers of streaky bacon

Half a sweet red pepper

1 white onion

3-4 mushrooms

500g passata

1 tbsp balsamic vinegar

1 tbsp honey

Heat the oven to 180fan/gas 6 and line a tray with baking parchment.

Cut the potatoes into small pieces and cut the tomatoes in half. Place on the tray and spritz/drizzle with olive oil. Roast in the oven for 15-20 minutes until beginning to brown.

Chop into small pieces the onion, pepper, mushroom, bacon and chorizo.

Whilst the potatoes and tomatoes are roasting, in a large frying pan on a medium/high heat, drizzle a little more oil and add all the chopped ingredients. Fry until everything has softened well together and the bacon begins to get crispy. Remove from the heat until the potatoes and tomatoes are ready.

Once the potatoes and tomatoes have roasted, take them out of the oven and add them to the frying pan. Return the mixture to the heat and stir well. Drizzle in the balsamic vinegar and honey and stir well. Then add the passata and stir well.

Once everything is bubbling, reduce the heat and make dips in the top of the mixture with the back of a large spoon and crack the eggs into the top of the tomato mixture. Put the lid on the frying pan and leave the eggs to cook. This will take about 3-4 minutes.

Serve this dish with warm, crusty bread, avocados and fresh coffee.