Blogger and wellbeing writer Jemma, of Celery & Cupcakes, shares her perfect Sunday Summer brunch recipe: a deliciously spicy one-pan shakshuka, cooked to perfection in our new Le Creuset tableware.
“Dive into this vegetable-packed shakshuka recipe that is mildly spiced with delicious North African flavours. It’s a great one to create for a special brunch when friends and family come over. Serve it in the pan and let everyone tear off some crusty bread and dig into those runny egg yolks and tomato stew.”
Preparation time: 10 minutes
Cooking time: 30 minutes
Florets from 1 head of broccoli
1 red pepper, diced
2 cloves of garlic, minced
2 tbsp harissa paste
2 tins of chopped tomatoes
2 tbsp tomato puree
1 tsp ground cumin
3 tbsp chopped parsley
2 tbsp of oil
Salt and pepper to taste
- Heat a little oil in a cast-iron pan with a lid, add the onions, broccoli florets and red pepper, then cook for five minutes until the vegetables become tender.
- Next, stir in the minced garlic and cook for one minute. Then add the cumin, tomato paste, harissa paste and mix through.
- Pour in the tinned tomatoes, chickpeas and three-quarters of the fresh herbs. Bring to a simmer until the sauce begins to thicken (around eight to 10 minutes). Season to taste.
- Create six nests in the tomato sauce and crack the six eggs into them.
- Reduce the heat and place the lid on the pan. Cook for a further 10 minutes, until the eggs are fully cooked.
- Garnish with the remaining fresh herbs and serve with crusty bread.
Fancy serving up a late-Summer garden feast? Get inspired with our seasonal menu here.
Find more recipes here.
Jemma Andrew-Adiamah is a wellbeing writer, freelancer and blogger behind UK healthy living and lifestyle blog Celery & Cupcakes, where she inspires women to find their version of balance. Follow her on Instagram @celery_cupcakes.