This recipe is easily doubled to feed a crowd, perfect for weekend brunches. Serve with thick slices of toasted crusty bread.

Ingredients

 Olive oilfor cooking
 1 Oniondiced
 1 Garlic cloveminced
 1 Tin whole or chopped tomato
 100 g Roasted pepperssliced
 1 tsp Ground cumin
 1 tsp Smoked paprika
 ½ tsp Chili powder
 ½ tsp Sugar
 Salt & pepper
 4 Eggs
 50 g Dubliner Original Whitegrated
 Fresh parsleyroughly chopped to serve

Directions

1

Heat a large pan over medium heat, once hot, drizzle with olive oil then add onion and garlic. Cook until onion has softened.

2

Add the tinned tomato, roughly breaking up whole tomatoes if used. Add the roasted peppers, spices, sugar and pinch of salt and pepper. Mix well.

3

Reduce heat to low and leave to simmer for 10-15 minutes, until tomato has reduced slightly and mixture is thicker. Taste tomato sauce and season with more salt and pepper if needed.

4

Using a spatula or back of a spoon, create 4 wells in the tomato sauce. Crack 1 egg into each well. Place lid or square of tinfoil over the pan and cook just until the white of the eggs are set.

5

Remove from heat then sprinkle with Dubliner Original White and fresh parsley. Serve immediately.

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Ingredients

 Olive oilfor cooking
 1 Oniondiced
 1 Garlic cloveminced
 1 Tin whole or chopped tomato
 100 g Roasted pepperssliced
 1 tsp Ground cumin
 1 tsp Smoked paprika
 ½ tsp Chili powder
 ½ tsp Sugar
 Salt & pepper
 4 Eggs
 50 g Dubliner Original Whitegrated
 Fresh parsleyroughly chopped to serve

Directions

1

Heat a large pan over medium heat, once hot, drizzle with olive oil then add onion and garlic. Cook until onion has softened.

2

Add the tinned tomato, roughly breaking up whole tomatoes if used. Add the roasted peppers, spices, sugar and pinch of salt and pepper. Mix well.

3

Reduce heat to low and leave to simmer for 10-15 minutes, until tomato has reduced slightly and mixture is thicker. Taste tomato sauce and season with more salt and pepper if needed.

4

Using a spatula or back of a spoon, create 4 wells in the tomato sauce. Crack 1 egg into each well. Place lid or square of tinfoil over the pan and cook just until the white of the eggs are set.

5

Remove from heat then sprinkle with Dubliner Original White and fresh parsley. Serve immediately.

Shakshuka