One of my favourite chefs is Rick Stein a celebrity chef with a number of TV shows.  He’s famous for spending time in Spain, France, South East Asia and India and has a cookbook for each of these countries.  I have a lot of favourite recipes out of these books and my books are showing signs of being well-loved with splatters of oil and turmeric.  One of my favourite breakfast dishes that he has is Flamenco Eggs.  It is very similar to Shakshuka which is thought to have originated from a country like Israel.

Shakshuka is basically eggs baked in Tomato sauce.  In Rick Stein’s flamenco eggs he takes his dish to the next level with Paprika and Chorizo.  Because Chorizo is high in saturated fats, in my version of Shakshuka I have omitted it and made it healthy.  But if you want to add it go ahead it’s very delicious.

I add feta to the dish.  And well, cheese is pretty delicious right?  Served with a crusty bread makes a complete and wholesome breakfast.

Here is my recipe for Shakshuka adapted (and made more healthy) from Rick Stein’s Flamenco eggs



Serves 2



 2 tins of crushed tomatoes

1 onion, diced

1 clove garlic, minced

1 tsp smoked paprika

50g feta

4 eggs

Wholemeal bread, toasted



Heat oven to 200 degrees Celsius.  In a fry pan on medium-high heat, heat 1 tbs extra virgin olive oil.  Add the onion and garlic and fry for 5 mins until soft.  Add the paprika and cook for 1 minute.  Add the tomatoes and cook for 10 mins until the tomatoes have broken down and some of the liquid has evaporated.  Make 4 wells and crack in the eggs.  Crumble over the feta.  Place pan into the oven and bake for 10 mins or until cooked to your liking.  Remove from oven and serve with the bread.


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