Shakshuka
Method
Step 1
Heat the olive oil in a large non-stick frying pan (with a lid) over medium heat.
Step 2
Add the chopped roasted red peppers and cook for 2–3 minutes.
Step 3
Pour in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty sauce jar, swirl to loosen any remaining sauce, and pour it into the pan.
Step 4
Add ras el hanout (or cumin), smoked paprika, and chilli flakes (if using).
Step 5
Simmer gently for 10–15 minutes, stirring occasionally, until slightly reduced and thickened.
Step 6
Use the back of a spoon to make 3–4 small wells in the sauce. Crack an egg into each well.
Step 7
Cover with a lid and cook for 6–8 minutes, until the egg whites are set and the yolks are still runny (or cook longer for firmer yolks).
Step 8
Remove from the heat. Finish with spring onions, coriander, and a drizzle of extra-virgin olive oil.
Chef's Tips
Bring straight to the table and serve warm pitta or toasted sourdough on the side for scooping and dipping.
Serving Suggestions & Notes
Add creaminess: Top with a spoon of yoghurt before serving. | Short on time? Skip the peppers and go straight to simmering the 100 Recipe Sauce with the spices, then add eggs. | | Make it heartier: Add a drained tin of chickpeas when you add the sauce; simmer as normal, then crack in the eggs. | Prefer more heat? Add harissa or a spoon of chilli paste at the simmering stage instead of extra chilli flakes.