It took a while for Shakshuka to make its mark in the UK. But now it's arrived with a bang. Popular in Israel, other parts of the Middle East and also North Africa, it’s a brilliantly versatile dish - and it tastes delicious with olives. Shakshuka can be eaten for breakfast, lunch or dinner. (Or all three if you really want to!) It’s wonderfully nourishing, packed with vitamin-rich ingredients as well as plenty of protein from the eggs. Here you get the sweetness of roasted red peppers, the distinctive aromas of the piquillo peppers, the satisfying mushroom textures, flavoursome herb-y olives, all accompanied by perfectly poached eggs. (Eggs and olives create a wonderful flavour combination that’s often overlooked, but it really works a treat here.) The beauty of Shakshuka is its simple yet bold flavours and spices. So don’t be afraid to layer up the flavour. Some people add feta or goat’s cheese too. It’s all about the tastes that work for you. Using Fragata olives seasoned with Garlic & Thyme is an easy way to add extra herb flavours, but you can add almost any olives you like. To serve it up, there’s nothing finer than hunks of chunky bread. It’s the perfect accompaniment to clean your bowl with, soaking up all the immense flavours of this incredible dish.
Recipe by Charleys Health