Weekends are for brunch and there is nothing better than this spicy, chilli shakshuka for a lovely winters morning. I’ve tweaked this recipe over the years and I prefer it with a range of chilli for spice and taste. I purchase the mixed bag of chillies from my local Checkers and use that for variation. You can choose to omit the chilli if you’re adverse to spicy foods. I also double cook the eggs, steamed first in the tomato chutney and again under the grill of the oven because I cannot eat my eggs runny and prefer them quite firm. Quantities are approximate and you can add more or less according to preference. Check out the Krea SA page for stockists of their range of spices.
1 large onion sliced
Sliced red and green chillis sliced lengthwise, deseed if needed