When you're bored of toast and cornflakes just won't cut it, shakshaka is a lifesaver in breakfast form. Rich, spiced, Middle Eastern-inspired tomato sauce, enveloping creamy, just-cooked runny eggs, all topped off with fresh herbs and plenty of cracked black pepper.
Guaranteed to shift a hangover in seconds and set you up for even the busiest of days, this recipe is a must-try. Mine is a proper cheat's version, using shop-bought salsa, so go for the spiciest, most flavoursome one you can find.
500g chunky tomato salsa
Handful of fresh parsley
Preheat the oven to 180C / fan 160C. Drizzle a little olive oil into a small saucepan over a medium heat.
Pour in the salsa, with a few spoonfuls of water, and heat until bubbling.
Use a spoon to make two small wells in the salsa mixture and crack in the eggs. Let them cook over the heat for a couple of minutes before transferring the pan to the oven (watch out if it has a metal handle; it’ll get extremely hot.)
Bake the shakshuka until the egg whites are just turning opaque and the yolks are still wobbly. Chop the parsley and sprinkle over the top to serve.
Best eaten immediately, with plenty of black pepper and crusty bread for dunking.