• Lucie Ellis

Day 15. Spicy one pot Shakshuka



Enough for 2:

One red pepper cut into strips

2 spicy chorizo sausages, chopped

Half a red chilli, sliced

A punnet of cherry tomatoes

A splash of red wine vinegar

A teaspoon of harissa paste

2 big handfuls of spinach

4 eggs

Use a wide, lidded frying pan or casserole and fry the pepper and chorizo in a splash of olive oil for a few minutes to brown, then leave on a low heat with the lid on for about 10 minutes to soften the peppers.


Take the lid off and throw in the vinegar and harissa and give the pan a shake.


Add the tomatoes and chilli, season with salt, pepper and a pinch of sugar, turn up the heat a little and cook for another 5 minutes or so until the tomatoes are softening and releasing their juice, then stir in the spinach.

Crack the eggs on top and clamp on the lid. Cook gently for 4-5 minutes until the whites are just set.


I scattered on some Nigella seeds and a fine grating of Parmesan.

This can be adapted in loads of ways and is the first time I’ve used spinach (is fab and healthy and I’ve got a HUGE bag of it to use up) and is a great supper as well as brekkie.


In the last pic I’ve got loads of baby toms past their best so I’m slow roasting at 110 degrees for a couple of hours to intensify flavour and preserve them a bit longer.

Happy Sunday loads of love to everyone 🥰❤️



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