Jamie Shakshuka

Step 1/6

• ¾ bell peppers
• 4 cherry tomatoes
• ⅜ red onion
• 2 sprigs basil
• ¾ sprigs chives
• ⅜ pinch salt
• ⅜ pinch pepper
• ⅜ dash olive oil
• 1¼ cloves garlic

• garlic press
• knife
• nonstick pan

Chop up veg and fresh herbs, then put in pan. Crush garlic cloves. Sprinkle with salt and pepper then add a glug olive oil. Mix all together.

Step 2/6

• ⅜ tbsp smoked paprika powder
• ⅛ tsp ground cinnamon
• ⅛ tsp ground turmeric
• ⅜ tsp dried oregano
• ⅜ tsp dried basil
• ¼ tsp cayenne pepper
• ⅛ tsp ground nutmeg

• wooden spoon

Fry for 5 minutes. Then add dried herbs and spices and fry for a further 5 minutes.

Step 3/6

• 320 g Chopped tomatoes
• ⅜ dash water
• ¼ tsp sugar
• ¾ tsp lemon juice
• ¾ tsp Sriracha
• ⅜ tbsp Worcestershire sauce
• ⅜ tbsp soy sauce

Pour in tinned chopped tomatoes. Add splash of water to each empty tin and pour in the pan. Add soy sauce, worcestershire sauce (I use Biona Organic vegan Worcestershire), lemon sugar and sriracha sauce. Simmer with lid on for 10 minutes.

Step 4/6

• 2 eggs

Push sauce to make small holes for eggs to be cracked in. Simmer on medium heat for 10 minutes with lid on - or until eggs are cooked. Eggs will be firm with no raw patches on the surface.

Step 5/6

• 2 slices bread

While eggs are cooking, toast and butter your desired amount of bread.

Step 6/6

Serve in bowl and garnish with fresh basil

Enjoy your meal!