This hearty, flavour-packed omelette transforms ordinary breakfast fareinto an exciting culinary experience. Three large eggs are beaten with a clever addition of water, creating an exceptionally fluffy texture. The filling combines finely diced onions and mushrooms for savoury depth, while fresh red chillies and a pinch of chilli powder provide a bold kick of heat that builds with each bite. Sweet, juicy tomatoes offer a fresh contrast to the rich, melted cheese – whether you choose the sharp bite of cheddar or the slightly sweeter notes of red Leicester. The whole dish is cooked to perfection in butter, creating delicately crisp edges while maintaining a tender center. A final flourish of fresh coriander adds both color and an aromatic finish to this satisfying breakfast creation. Perfect for those who like to start their day with a spicy kick, this omelette delivers both comfort and excitement in every forkful.
While this is a breakfast or brunch dish, its spiciness lends itself well to being eaten at any time of the day. Especially as a late nights "feeling peckish" type meal. To take this to a further level serve with freshly cooked chips and add a good splash of hot sauce. Any finally, to round it off ,why not enjoy it with a pint the best ! Cheers
Ingredients
Eggs – 3 (Large)
Onion – ½ medium (finely diced)
Red Chillies – 2 finely chopped)
Mushrooms – half a cup-(finely sliced)
Cheese (cheddar or red Leicester) - 50 grams
Butter – 2 tablespoons
Tomato – ½ medium (½ inch dice)
Salt and pepper to taste
Red Chilli powder – a pinch
Fresh coriander – for garnishing (optional)
Water – one teaspoon
Instructions
Heat one tablespoon of butter in a frying pan until foaming
Add onions and cook until beginning to change colour.
Add mushrooms and cook until almost done.
Add garlic and chillies and cook for two minutes.
Remove from heat and place in a separate bowl.
In a mixing bowl, add eggs and water and blend until just combined.
In the frying pan, add remaining butter and heat until foaming.
Add eggs and fry until almost set
On one side add cheese and previously fried mushrooms, onions and garlic
Add tomatoes
Fold the other side over these ingredients
Cook, turning until golden brown periodically. Sprinkle with chilli powder and coriander
Slide onto a plate and serve
Notes
This recipe yields one to two portions Total weight approx 400 grams)
This robust and aromatic shakshuka transforms a kilo of ripe, juicy tomatoes into a luxurious sauce that forms the heart of the dish. Sweet onions and aromatic garlic are slowly sautéed in rich olive oil until golden and tender, then joined by fresh chilliesand a generous spoonful of sweet paprika that adds both color and depth. The tomatoes simmer until they break down into a thick, fragrant sauce that’s perfectly seasoned with sea salt. Six large eggs are gently nestled into the bubbling tomato mixture, where they poach until the whites are set but the yolks remain beautifully runny. The dish is finished with chunks of creamy feta cheese that melt slightly into the sauce, while a scatter of fresh flat-leaf parsley adds a burst of color and herbaceous freshness. This one-skillet wonder captures the essence of Middle Eastern breakfast traditions, creating a meal that’s both comforting and exciting, perfect for scooping up with warm flatbread at any time of day.
This great tasting dish is thought to have originated in Tunisia or possibly Morroco or Yemen, but the Israelis have made it into a true classic. It is enjoyed throughout the country and considered a characteristic feature of Israeli cuisine. Whilst normally eaten for breakfast or brunch, by virtue of its versatility, it can be served at any time of the day. Enjoy!
Ingredients
Onion – one large (diced)
Olive oil – three tablespoons
Fresh Tomatoes – one kilogram (coarsely chopped)
Garlic – two cloves
Chillies – 3 fresh (finely chopped)
Feta cheese – 250 grams
Paprika – one tablespoon (sweet)
Eggs – six large
Salt – one teaspoon
Parsley (flat-leaved) - one tablespoon (finely chopped)
Instructions
Add two tablespoons of olive oil to a skillet. Bring to medium heat.
Add onions and fry until translucent
Add chillies and fry for two minutes
Add garlic and stir for 30 seconds (be careful not to burn)
Add the paprika
Add the tomatoes. Mix well with other ingredients in the skillet
Turn down the heat and allow tomato-based to cook and thicken for thirty minutes.
Now add remaining olive oil to a separate frying pan. Bring to high heat.
Add the tomato base and fry until simmering.
Add salt and Feta cheese
Make six individual compartments in the surface of the sauce. Add an egg to each compartment
Fiery breakfast omelette
