Cafe Beam's shakshuka recipe
Shake up breakfast time with this sassy shakshuka
Need to add a few strings to your breakfast bow? Look no further than this delicious shakshuka recipe from London's Cafe Beam. It's healthy. It's filling. And most importantly? It tastes great!
Though most commonly associated with breakfast or brunch, this tangy tomato and egg dish can be eaten at any time of day – making it a particularly handy meal to have stashed in your recipe book.
- 2 tbsp extra virgin olive oil
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/4 tbsp red pepper paste
- 4 heritage tomatoes, thinly sliced
- 1 tsp sea salt
- 1 1/2 tsp chilli flakes
- 2 organic free range eggs
- 1 tbsp labneh or Greek yoghurt
- Heat the olive oil in a large, lidded frying pan. Add the diced red and green peppers and cook on a medium heat until just softened. Stir in the pepper paste and cook for a couple more minutes until the paste starts to separate.
- Add the tomatoes and their juice, plus the salt and the chilli flakes, and simmer for 10 minutes. Stir constantly until the sauce is reduced.
- Make 2 small wells in the sauce. Break the eggs carefully into the wells. Cook for a few more minutes with the lid on the frying pan, until the whites are just set and the yolks are still runny. Add the labneh (or Greek yoghurt) on top, then serve.