Finish British Tomato Fortnight with a Burst of Flavour

(Serves 2)

To wrap up British Tomato Fortnight, we’re turning up the heat with a bold, vibrant Shakshuka recipe from Oscar Mayer Development Chef Paul Crowe. This one-pan wonder features perfectly simmered tomatoes, peppers, and spices, finished with gently poached eggs and plenty of fresh herbs.

We’ve even included a step-by-step cooking video to make it easy to follow at home, whether you’re after a weekend brunch or a simple, satisfying dinner, this dish is packed with colour and flavour.

Ingredients:

• 400g  Good Quality Chopped Tomatoes
• ½   Medium Onion Diced
• ½   Red Pepper Diced
• 2     Cloves of Garlic, minced or diced
• 2     Medium Eggs
• 2 tsps  Harissa Paste
• ½ tsp   Ground Cumin
• ½ tsp   Ground Coriander
• ½ tsp   Smoked Paprika
• ½    Red Chilli Pepper Sliced
• Olive/ Avocado Oil
• Salt & Pepper
• Fresh Coriander

Method:

Start by softening the onion and garlic in a pan on a medium heat with the oil, spices and pinch of salt. Once the onions are soft add the Harissa paste and diced peppers and cook for a further 5 minutes before adding the chopped tomatoes. Cook these out for 10 minutes until all the flavours have infused adding a little more salt if needed. Crack the eggs on top and transfer to a medium oven Gas Mark 5, Fan Oven 170° and cook for 8-10 minutes or until the eggs are cooked but the yolk is still runny. Remove from the oven and rest for 5 minutes before garnishing with an extra drizzle of oil the sliced chilli and coriander and serve with sliced crusty bread for dipping.