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My take on a classic middle eastern brunch. This one pan wonder consists of beautifully poached eggs in a smokey spicy tomato sauce, topped with tangy feta, yogurt, fresh coriander and chilli. Served with wedges of lime and crusty bread for the most banging start to the day.

Mann’s Got Munch Shakshuka

Servings: 4


4 large eggs

2 cans chopped tomatoes

2 onions sliced

2 bell peppers sliced

4 garlic cloves chopped

1 tsp paprika

2 tsp ground cumin

1/2-1 tsp chili flakes

1 tbsp BBQ sauce

2 tbsp olive oil

1 tsp sugar

1/2 tsp sea salt

black pepper

Handful fresh coriander

200 g feta cheese

1 red chili sliced

greek yogurt

crusty bread

1 lime quartered


Preheat to oven to 180C

In a large oven proof pan or dish fry the onion in olive oil and salt until golden around 8min, then add the peppers for a few min before adding the garlic, spices and chili flakes to fry for a minute or so until fragrant.

Pour in the chopped tomatoes along with 3/4 of a can of water, bbq sauce and the sugar. Stir and bring to a simmer for 5 minutes uncovered. Reduce the heat and cover for a further 10 min to allow the flavours to intensity.

Remove from the heat. Season with cracked pepper and more salt if needed. Use the back of a spoon to make a wells in the sauce to crack the eggs in. Spoon a little sauce over the top of them to prevent the yolks from overcooking.

Bake for 8 to 12 minutes until the egg whites are an opaque and the yolks are still soft.

Finish with the crumbled feta, fresh coriander, fresh chili, and dollops of yogurt. Serve with crusty bread.


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