Smoky Shakshuka

Name: Smoky Shakshuka
Yield: Serves 4
Cuisine: British
Ingredients: Urfa chilli flakes; 1 tsp Aleppo chilli flakes; 900 g tinned chopped tomatoes; 1 tsp coriander seeds; 450 g red peppers, sliced; 100 g tomato purée; 1 Spanish onion, thinly sliced; 300 g plum tomatoes, chopped; 5 tbsp olive oil; 15 garlic cloves, thinly sliced; 2 tsp cumin seeds; 2 tsp cardamom seeds, pods discarded; 4 tbsp crumbled feta; 1 tsp salt; 150 g Labneh; ½ tsp cracked black pepper; 2 red chillies, finely chopped; 8 eggs, poached; 2 tbsp sweet smoked paprika; 1 quantity Zhoug

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Shakshuka is a hearty brunch dish whose name loosely translates as ‘mixture’. As with most slow-cooked tomato-based sauces it is always best eaten the next day. We serve ours topped with labneh, zhoug (a punchy herb-filled fresh chilli chutney,) and a couple of poached eggs, which all make a perfect combo for dipping a nice slice of toasted pita into.