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British Tomato Shakshuka
Perfect for breakfast or brunch, this British tomato recipe tastes fantastic with crusty bread to mop up all the delicious juices.
Suitable for vegetarians
- 500g British medium vine tomatoes
- 2tbsp olive oil
- 2 large onions, thinly sliced
- 2 garlic cloves, crushed
- 2 red peppers, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1/2tsp cumin seeds
- 1tsp mild chilli powder
- 1tbsp tomato puree
- 2tbsp chopped fresh parsley, plus extra to garnish
- 4 large eggs
- 50g feta cheese, crumbed
- 150g thick Greek-style yogurt
- Salt and freshly ground black pepper
- Crusty bread, to serve
- Halve the British tomatoes and set to one side.
- Heat the olive oil in a large saucepan that has a lid. Gently fry the onions, garlic and peppers in the covered pan for about 10 minutes, or until very soft.
- Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry.
- Stir well, then make 4 spaces among the ingredients. Crack the eggs into these spaces and cook gently for a further 8-10 minutes, until set. If you like, grill the top for a few moments to set the surface of the eggs.
- To serve, crumble the feta cheese on top and sprinkle with extra parsley. Season with a little extra black pepper. Put the yogurt into a bowl and sprinkle with a little chilli powder. Serve alongside the Shakshuka with crusty bread.