Shakshouka

This shakshuka is one of my absolute favourite lunches- probably because it somehow combines comfort and nutrition all in one glorious bowlful of goodness! ..... it also makes one hell of a brunch dish when you have friends over- I just cook individual bowls for everyone so you can really get stuck in! Yoghurt and some extra harissa on top is also an amazing addition.

Serves 2-3

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2-3 tbsp olive oil

1x 400g tin chickpeas, drained

1 pepper, sliced

4 garlic cloves, sliced

2-3 tbsp rose Harissa* 

500ml chopped tomatoes or passata

2-3 eggs

A handful of feta, optional 

Fresh herbs to serve 

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Preheat the oven to 180°C. In a large ovenproof dish or tray add the oil, chickpeas, pepper, garlic, harissa and tomatoes. Add 1 cup of water (250ml) and toss everything together. Place in the oven for 1 hour until reduced and thickened. 

Remove and make two or three little wells. Crack the eggs carefully into the wells and then crumble over the feta. Turn on the grill and place the shakshouka back in the oven for 5-6 minutes* or until the egg has set but the centre is still a little soft. Remove and serve immediately scattered with fresh herbs (I like coriander and mint) and some flatbread to scoop up all the flavour.

*if you don’t have/can’t get any harissa just use 1 tbsp tomato purée + 1/2 tsp paprika + 1/4 tsp chilli flakes **timings will really depend on the strength of your grill and how close you place the dish so just keep an eye on it.