Smoky shakshuka – perfect for that summer brunch with a mimosa and friends.
- Peel and dice an onion. Deseed and dice the peppers. Peel and grate some garlic.
- Place an ovenproof pan over a medium heat with a drizzle of oil. Fry the onion and peppers until soft. Add the grated garlic and your preferred spices (we like smoked paprika, cumin, ground coriander and chilli flakes), fry for a further minute until fragrant.
- Add some cooked chopped tomatoes/whole peeled tomatoes, and a splash of water, and simmer on a low heat for 8-10 minutes until sticky (add a splash of water if it becomes too thick). Season to taste with salt, pepper, sweetener of choice and some fresh chopped herbs.
- Now the fun part. Make little holes in the sauce and crack in a few eggs (depending on serving size), cook for a further 5-6 minutes or until the eggs are cooked to your liking.
Optional extra: crumble over some feta, or grated cheese of your choice. Serve immediately with a slice of toast for dipping. You’re welcome!
Alternatively, place a pan over medium heat and dry toast the Lebanese Bakery wraps until lightly golden and heated through. Serve on the side.