Brunch this morning, shakshuka with mushrooms and olives… Had this for this first time a few years ago at Nopi by @ottolenghi but the trend has really kicked off suddenly. Our version of this classic breakfast dish is below ๐Ÿ‘‡๐Ÿผ๐Ÿ‘‡๐Ÿผ๐Ÿ‘‡๐Ÿผ


1 red onion, sliced
1/4 teaspoon freshly ground cumin
2 garlic cloves, crushed
1 teaspoon mixed herbs
1/2 teaspoon salt
1/3 teaspoon crushed red chilli flakes
Freshly ground pepper
1 tablespoon tomato purรฉe
1 cup tinned tomatoes
4/5 mushrooms, roughly chopped
A handful of fresh coriander
3 eggs (or however many you want)
Greek yoghurt


Fry the onions in the little olive
Once golden brown add the cumin, herbs, salt, crushed red chillies and pepper
After 2 minutes add the garlic
Cook for 3 minutes
Add tomato purรฉe and then tinned tomatoes
Let us cook for about 5 mins on a high heat
Lower the flame and then add the mushrooms
Cover and cook until the mushrooms are soft (10 mins)
Crack the eggs into the frying pan and cover and cook for exactly 3 minutes
Remove from heat (remember the last eggs will keep cooking)
Sprinkle with fresh coriander and serve with sourdough and yoghurt


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