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Middle Eastern

Shakshuka Brunch

Eggs baked in a spiced tomato-pepper sauce, toasted sourdough, herby yogurt and avocado.

  • Serves4
  • Dishes4
  • Total time48 min
  • Hands-on55 min
  • DifficultyEasy
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Hand-drawn ink illustration of the dishes in Shakshuka Brunch

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
  1. Slice the peppers and onion
    Prep / hands 6–8 min Hands-on Prep ahead
  2. Soften the onion and peppers with the spices
    Stovetop 10–12 min Hands-on
  3. Add the tomatoes and simmer to a thick sauce
    Stovetop 15–18 min Hands-on
  4. Make wells, crack in the eggs and cover to just set the whites
    Stovetop 8–10 min Unattended

Toasted sourdough

  • 4 thick slices sourdough
  • Olive oil
  1. Toast the sourdough until charred and crisp
    Grill 230°C 4–6 min Hands-on

Herby yogurt

  • 200 g yogurt
  • Parsley, coriander
  • Lemon
  • Garlic
  1. Blend or stir the herbs, lemon and garlic through the yogurt
    Prep / hands 5–6 min Hands-on Prep ahead

Sliced avocado

  • 2 avocados
  • Lime
  • Chilli flakes
  1. Slice the avocado and dress with lime and chilli flakes
    Prep / hands 4–5 min Hands-on