Mary Berry's eggy breakfast recipe is 'quick and easy' to do (2024)

Shakshuka can be a hearty breakfast (Image: Getty)

The tomato-based eggy breakfast is a popular dish in the Middle East and North Africa, Mary Berry revealed.

Meaning "mix up" in Arabic, shakshuka is "such a quick and easy dish to make from store-cupboard ingredients".

This means you likely already have all the ingredients you need in your home, or it only requires a quick trip to the nearest store.

There are multiple variations of shakshuka; some people add in aubergine, feta or spicy sausage.

But here's how Dame Mary Berry likes to make her shakshuka recipe, which only takes about 20 minutes to cook.

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Shakshuka

Ingredients:

• Two tbsp olive oil
• Two onions, roughly chopped
• Two garlic cloves, crushed
• One red chilli, deseeded and finely diced
• Two x 400g tins chopped tomatoes
• One heaped tbsp sundried tomato paste
• Scant tsp caster sugar
• Four eggs
• Two tbsp chopped flat-leaf parsley

Equipment

Deep frying pan or sauté pan with a lid

Method

Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for five minutes.

Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil.

Some people add feta into the shakshuka (Image: Getty)

Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.

Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one.

Cover the pan with a lid and simmer on the hob over a gentle heat for about six minutes, or until the whites are set but the yolks are runny. Serve immediately from the pan with pitta or crusty bread.

This dish needs to be served as soon as it's cooked with the eggs, as it's not suitable for freezing.