Shakshuka

Ingredients

• 1 tbsp olive oil
• 2 roasted red peppers from a jar (chopped)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1/2 tsp ras el hanout (or ground cumin)
• 1/2 tsp smoked paprika
• Pinch of chilli flakes (optional)
• 3-4 eggs
• Splash of water (to rinse the jar)

Method

1. Heat the olive oil in a large non-stick frying pan (with a lid) over medium heat.
2. Add the chopped roasted red peppers and cook for 2–3 minutes.
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.
4. Add ras el hanout (or cumin), smoked paprika, and chilli flakes (if using).
5. Simmer gently for 10–15 minutes, stirring occasionally, until slightly reduced and thickened.
6. Use the back of a spoon to make 3–4 small wells in the sauce. Crack an egg into each well.
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).
8. Remove from the heat. Finish with spring onions, coriander, and a drizzle of extra-virgin olive oil.

Bring straight to the table and serve warm pitta or toasted sourdough on the side for scooping and dipping.