SEASONAL recipes:



Flamenco Eggs ·                                                                

Shakshuka has its origins in Tunisia and is eaten in most Middle Eastern countries - essentially eggs baked with tomatoes, peppers, garlic and fresh herbs. The Moorish-Andalucian version has become known as Flamenco eggs- very similar although with the inclusion of spicy chorizo, jamon or pancetta- ingredients readily available and abundant.

Due to the eggs in this it has become a popular breakfast or brunch dish in the UK over recent years- but in Spain and the Middle East it’s more likely to be eaten in the evening, I’ve eaten this both for breakfast and dinner and its always delicious.

Serves 4

1 onion, finely sliced
1 red pepper, diced
1 green pepper, diced
4 garlic cloves, crushed

80g smoked pancetta, diced
2 tsp sweet smoked paprika
1 tsp cumin seeds

1 tsp cayenne pepper
750g quality chopped tinned tomatoes
 (or ripe tomatoes in season)
2 tsp. caster sugar
juice of half lemon 4 large eggs, 

Small bunch of fresh coriander, roughly chopped

Sea salt, black pepper and olive oil for cooking

 Heat a good lug of olive oil in a large lidded pan over a medium heat and add the onion. Cook until golden, then add the peppers and pancetta. Fry until both are soft and the pancetta has released its fat, then stir in the garlic and spices and cook for another three minutes. Pour in the tomatoes and roughly mash as you go. Stir in the sugar, bring to a boil and then turn down the heat and simmer for 30 minutes. Season to taste and add more cayenne if needed.

Make 4 indents in the sauce and break in the eggs. Season them lightly, turn the heat right down to very low, cover with the lid and cook for about 10 minutes until they’re just set- you ideally want the yolks still runny. Sprinkle with the coriander and serve at the table in the pan to share.






Shakshuka Eggs  Pancetta.jpg