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Shakshouka Print

Pappardelle with Cockles, Mussels and Toasted Breadcrumbs  Makes 4-6 servings  Ingredients 25g Panko breadcrumbs, or any dried breadcrumbs 3 tbsp mature Irish cheese, finally grated  3 tbsp olive oil, plus 1 tbsp of Extra Virgin Olive Oil, and a little more for drizzling 2 large garlic cloves, thinly sliced 36 cockles, scrubbed 36 mussels, scrubbed 250ml Longueville House Cider (or any good, dry


(A dish of eggs poached in a sauce of tomatoes, chilli peppers and onions, often spiced with cumin)


Makes 4-5 servings



1 tbsp olive oil

½ medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped, with seeds removed

800g diced tomatoes, or 2x14 oz. cans of diced tomatoes

2 tbsp tomato paste

1 tsp mild chilli powder

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper, to taste

Pinch of sugar

Salt and pepper

5-6 medium organic eggs

½ tbsp fresh chopped parsley, optional



  1. Heat a deep, large skillet or a sauté pan on a medium heat. Slowly warm the olive oil. Add the chopped onion and sauté for a few minutes until it begins to soften. Add the garlic and continue to sauté until the mixture is a light golden brown.
  2. Add the bell pepper and sauté over a medium heat for 5-7 minutes, until softened. Stir the tomatoes, and tomato paste, to the pan and mix until blended. Add the sugar and spices, stirring well, and allow the mixture to simmer and reduce for approximately 5-7 minutes. At this point, you can taste the mixture and spice it per your own preferences (if you would like a sweeter sauce, use some extra sugar, or alternatively add a little extra cayenne pepper for something spicier – but just be careful!)
  3. Crack the eggs - one at a time - directly over the mixture, ensuring you space them out (I usually place four to five eggs around the outer edge and one in the centre). The eggs will cook ‘over easy’ style.
  4. Cover the pan. Allow the mixture to simmer for 10-15 minutes, or until the eggs are cooked, and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce does not reduce too much, as this can lead to burning.
  5. Some people prefer their Shakshouka eggs to be runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs to taste.
  6. Garnish with the chopped parsley, if desired. Shakshouka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pittas, which can be dipped into the sauce. For dinner, serve with a green side salad, for a light, easy meal.


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