A medium-spiced Shakshuka sauce for making the perfect smokey, sweet brunch dish. Just pour the Shakshuka sauce into a deep frying pan and heat through. Make two wells in the sauce and crack an egg into each. Put a lid on the pan and continue cooking for 4-5 minutes or until the eggs are cooked, then serve with warm flatbreads.
Ingredients: Tomatoes, red/green pepper mix, chopped onion, Belazu early-harvest extra virgin olive oil, ground cumin, garlic paste, cayenne pepper, ground coriander, sweet smoked paprika, sea salt, black pepper.
The Tomato Stall grow all of their produce in the Arreton Valley on the Isle of Wight, which has some of the highest levels of sunlight anywhere in the UK and a mild maritime climate. They grow both organically and conventionally, all under glass.