Spoilt Shakshuka

A bubbling pan of rich, tomatoey goodness, topped with eggs and our award-winning smoked back bacon. Perfect for dipping, dunking and getting gloriously spoilt at breakfast.

What you will need

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 red pepper, sliced

• 2 garlic cloves, crushed

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp chilli flakes (optional)

• 400g tin of chopped tomatoes

• 6 slices of Spoiltpig Smoked Back Bacon

• 4 eggs

• Salt and ground black pepper

• Fresh parsley, chopped

  Feta Cheese, crumbled

• 4 slices of sourdough bread, to serve

  
  

   

How to prepare

Preheat the oven to 200°C (180°C fan).

Heat the olive oil in a large ovenproof frying pan over a medium heat. Add the onion and red pepper and cook for 5–7 minutes until softened.

Add the garlic, smoked paprika, cumin and chilli flakes, if using. Stir and cook for another minute until fragrant.

Pour in the chopped tomatoes and season with salt and black pepper. Stir well and leave to simmer for 10–15 minutes until the sauce has thickened slightly.

In the meantime, heat a separate frying pan over a medium heat. Add the Spoiltpig Smoked Back Bacon and fry until golden and crisp on both sides. Cut into bite-sized pieces.

Stir most of the bacon into the tomato sauce, saving a little to sprinkle over the top.

Make four small wells in the sauce and crack an egg into each one. Scatter over the remaining bacon.

Transfer the pan to the oven and bake for 8–12 minutes, until the egg whites are set but the yolks are still deliciously runny.

While the shakshuka is cooking, toast the sourdough until golden and crisp.

Remove the pan from the oven, sprinkle over the fresh parsley, feta cheese and finish with a little extra black pepper.

Serve straight from the pan with the toasted sourdough on the side. Get dipping, scoop up that runny yolk and try not to fight over the last bit.