The weekend is finally here, and what better way to celebrate than cooking a delicious brunch? If you're sick of your usual eggs on toast and want to jazz up your breakfast by whipping up something tasty, then there's one Mary Berry recipe you've got to try. Her shakshuka, which is a baked eggs dish originating from the Middle East, might seem more complicated than it actually is - but it comes together in less than half an hour and is perfect for using up any leftovers from the week. On her website, she said: "Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus.
"It uses mostly store cupboard ingredients and is infinitely adaptable." She continued: "Try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. "Aubergine, feta or spicy sausage are all lovely additions.
" All you'll need is a few cupboard staples and some leftover veggies, but the beauty of this dish is that you can use pretty much anythning you have to hand. Mary's recipe uses basics such as onions, garlic and chilli, as well as fresh parsley - and of course, some delicious warm bread or pitta for dipping. Here's everything you need to make this - and you'll also need a large deep frying pan, preferably with a lid.
Ingredients Two tbsp olive or sunflower oil Two onions, finely chopped Two garlic cloves, crushed One red chilli, deseeded and finely chopped 2 x 400g tins chopped tomatoes One heaped tbsp sun-dried tomato paste One tsp caster sugar Fou.
