Eggs baked in a spiced tomato-pepper sauce, toasted sourdough, herby yogurt and avocado.
Serves4
Dishes4
Total time40 min
Hands-on47 min
DifficultyEasy
A lazy weekend brunch that all comes together in one pan and a few bowls. The sauce simmers down while you whip the herby yogurt and slice the avocado; the eggs go in last and the toast is caught hot from the grill.
To drink: A Bloody Mary, or a glass of cava.
The 4 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time — here's how that works.
The meal, dish by dish
Shakshuka
2 peppers, sliced
1 onion
2 x 400 g tinned tomatoes
Cumin, paprika
6 eggs
Feta
Soften the onion and peppers with the spices
Stovetop10–12 minHands-on
Add the tomatoes and simmer to a thick sauce
Stovetop15–18 minHands-on
Make wells, crack in the eggs and cover to just set the whites
Stovetop8–10 minUnattended
Toasted sourdough
4 thick slices sourdough
Olive oil
Toast the sourdough until charred and crisp
Grill 230°C4–6 minHands-on
Herby yogurt
200 g yogurt
Parsley, coriander
Lemon
Garlic
Blend or stir the herbs, lemon and garlic through the yogurt
Prep / hands5–6 minHands-onPrep ahead
Sliced avocado
2 avocados
Lime
Chilli flakes
Slice the avocado and dress with lime and chilli flakes
