11 hours Ago By Nicola Roy
The weekend is finally here, and what better way to celebrate than cooking a delicious brunch? If you're sick of your usual eggs on toast and want to jazz up your breakfast by whipping up something tasty, then there's one Mary Berry recipe you've got to try. Her shakshuka, which is a baked eggs dish originating from the Middle East, might seem more complicated than it actually is - but it comes together in less than half an hour and is perfect for using up any leftovers from the week. On her website, she said: "Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus.
"It uses mostly store cupboard ingredients and is infinitely adaptable." She continued: "Try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. "Aubergine, feta or spicy sausage are all lovely additions.
" All you'll need is a few cupboard staples and some leftover veggies, but the beauty of this dish is that you can use pretty much anythning you have to hand. Mary's recipe uses basics such as onions, garlic and chilli, as well as fresh parsley - and of course, some delicious warm bread or pitta for dipping. Here's everything you need to make this - and you'll also need a large deep frying pan, preferably with a lid.
Ingredients Two tbsp olive or sunflower oil Two onions, finely chopped Two garlic cloves, crushed One red chilli, deseeded and finely chopped 2 x 400g tins chopped tomatoes One heaped tbsp sun-dried tomato paste One tsp caster sugar Four free-range eggs Two tbsp freshly chopped flatleaf parsley Salt and freshly ground black pepper Pitta or crusty bread, to serve (optional) Method Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for five minutes. Add the garlic and chilli and fry for 30 seconds.
Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender.
Season with salt and freshly ground pepper. Using the back of a spoon, make four wells in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about six minutes.
Garnish with parsley and serve immediately with some warm bread for dipping..
