Goddess of Veg: Eggs in Red Pepper Sauce

Goddess of Veg: Eggs in Red Pepper Sauce

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Inspired by the Middle Eastern classic shakshouka, this dazzling dish is great for breakfast, lunch or dinner. Its delectable flavour profile is punctuated by cinnamon and dried mint – but don’t rush out and buy a jar of dried mint: the best dried mint can be found in peppermint teabags, so just snip one open and use the pungent herb inside. This dish is actually improved by using very little oil because the peppers char in the pan and take on a gorgeous smoky flavour.

Eggs Poached in Red Pepper Sauce By Celia Brooks, from ‘5:2 Vegetarian’


  • 1 small onion
  • 1 red pepper
  • 1 tsp olive oil
  • 1 garlic clove
  • 1 x 400g can chopped tomatoes
  • ½ tsp balsamic or wine vinegar
  • ½ tsp honey or agave nectar
  • ½ tsp dried mint (see intro)
  • 1/8 tsp ground cinnamon
  • large pinch of cayenne or chilli flakes
  • sea salt and freshly ground black pepper
  • 1 or 2 eggs

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