During the week I typically have poached eggs on toast or overnight out for my breakfast. At the weekends, I like to add some variety. I had ordered shakshouka for brunch many times before but never made it myself until now.

Shakshouka (or shakshuka) is a North African and Middle Eastern dish consisting of poached eggs in a simmering tomato sauce with spices. I love shakshuka for breakfast because it is a tasty way of getting two or three portions of veg into my day. This recipe is pretty mild but you can add extra spice if you wish. This recipe serves one.

Hope you enjoy!

Amy x

Ingredients
3 slices of salami/pepperoni, quartered
1 small white onion, diced
1 small red pepper, diced
200g tin tomatoes
1 tsp curry powder
1/4 tsp paprika
Salt and pepper
2 eggs

Method
Warm a wide-bottom pan over a low/medium heat.

Add the salami/pepperoni quarters and allow the oils to be released before adding the onion and pepper.

Once the onion and pepper have softened, add in the tomatoes, spices and seasoning, and allow to simmer for 3-5 minutes.

Make two wells in the tomato based, and crack in the eggs. Put a lid on the pan and leave for 5-7 minutes until the eggs are cooked to your liking.

Serve with your favourite toasted bread.