Jamie Shakshuka

Too few ratings

Christie

Community Member

“I make this for everyone’s breakfast most weekends, it’s easy and has an incredible flavour! (Recipe is named after one of my boyfriends favourite Leeds United players - Jamie Shackleton)”

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
bell peppers
10 cherry tomatoes
red onion
5 sprigs basil
2 sprigs chives
1 pinch salt
1 pinch pepper
1 dash olive oil
3 cloves garlic
1 tbsp smoked paprika powder
¼ tsp ground cinnamon
¼ tsp turmeric
1 tsp dried oregano
1 tsp dried basil
½ tsp cayenne pepper
800 g Chopped tomatoes
1 dash water
½ tsp sugar
2 tsp lemon juice
2 tsp Sriracha
1 tbsp Worcestershire sauce
1 tbsp soy sauce
¼ tsp ground nutmeg
eggs
5 slices bread
Metric
Imperial

Utensils

  • garlic press
  • knife
  • nonstick pan
  • wooden spoon
  • Step 1/6

    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.
    • bell peppers
    • 10 cherry tomatoes
    • red onion
    • 5 sprigs basil
    • 2 sprigs chives
    • 1 pinch salt
    • 1 pinch pepper
    • 1 dash olive oil
    • 3 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

    Fry for 5 minutes. Then add dried herbs and spices and fry for a further 5 minutes.
    • 1 tbsp smoked paprika powder
    • ¼ tsp ground cinnamon
    • ¼ tsp turmeric
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • ½ tsp cayenne pepper
    • ¼ 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

    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.
    • 800 g Chopped tomatoes
    • 1 dash water
    • ½ tsp sugar
    • 2 tsp lemon juice
    • 2 tsp Sriracha
    • 1 tbsp Worcestershire sauce
    • 1 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

    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.
    • 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

    While eggs are cooking, toast and butter your desired amount of bread.
    • 5 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

    Serve in bowl and garnish with fresh basil