By Tony Moorcroft from @fitfatfunfood

I love Shakshuka and there are endless variations so use this as a base for a great brunch dish. The base should be a spicy tomato sauce, in which you braise eggs - you can do this on the stove or in the oven. 

Serves 2

  • 2 fresh free range eggs
  • 1 tbs olive oil
  • Tin of plum tomatoes - I prefer Multi tinned San Marzano tomatoes for best flavour
  • Half a pack of Lane farm chorizo
  • 1 large inion finely chopped
  • 2 peppers (vary the colours chopped into strips
  • (Additional veg of your choice - I like to add greens like purple sprouting broccoli)
  • 1 clove garlic chopped
  • 1 tbsp harissa (optional)
  • pinch of dried chilli flakes (optional)
  • 1 tsp ground cumin
  • chopped coriander


  • In a medium frying pan warm the oil and add the onion and gently sauté for 10 mins
  • Add the spices and harissa, salt and pepper.
  • Add the peppers and garlic
  • Cook for a few minutes until softened
  • Add the tinned tomatoes breaking them up
  • Cook for about 10 mins with a lid off until the tomatoes have thickened.
  • Add the purple sprouting broccoli if using and put lid on and cook for a few minutes.
  • Create a couple of wells in the sauce and carefully break each egg into each well.
  • You can put the pan in an oven at 180 for about 8 minutes or leave on the stove at a low heat with a lid on until the whites set and the yolks are still runny.
  • Serve with crusty toasted sourdough or focaccia..