Recipes › Chilli Pepper (Super Hot) › Roasted Super Hot Chilli and Tomato Shakshuka
Roasted Super Hot Chilli and Tomato Shakshuka
This is a shakshuka where the chillies are the main event, not the background warmth. Super hots are roasted alongside late-summer tomatoes until they blister and sweeten, then the whole lot is blended into a deep, smoky, ferociously flavoured sauce. Eggs are poached directly in the sauce and served with plenty of bread for mopping.
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Ingredients
- 5 Chilli Pepper (Super Hot), halved lengthways
- 800 g ripe tomatoes, halveduse the ripest late-summer tomatoes you can find
- 2 red onion, cut into wedges
- 8 garlic cloves, unpeeled
- 4 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 6 large free-range eggs
- 20 g fresh coriander, roughly chopped (optional)
- 1½ tsp flaky sea salt
- 4 warm flatbreads or sourdough, to serve (optional)omit or use gluten-free bread to keep the dish fully gluten-free
Contains: cereals gluten, eggs.
Method
- Preheat your oven to 220°C fan. Wearing gloves, place the halved super hot chillies cut-side down on a large roasting tin. Add the halved tomatoes (cut-side up), onion wedges, and unpeeled garlic cloves. Drizzle everything with the olive oil and sprinkle with 1 teaspoon of the flaky salt. Roast for 30 minutes until the tomatoes are collapsing, the chilli skins are blistered and charred in places, and the onion edges are caramelised.About 33 min
- Remove the tin from the oven. Peel the garlic cloves — the skins will slip straight off. Transfer the roasted chillies, tomatoes, onions, and garlic (with all the roasting juices) to a blender. Add the cumin, smoked paprika, and ground coriander. Blend until smooth — you want a thick, cohesive sauce. Taste it carefully. It will be intensely hot and deeply savoury.About 4 min
- Pour the blended sauce into a wide, heavy-based ovenproof frying pan or shallow casserole. Place over a medium heat and bring to a gentle simmer, stirring. Cook for 5 minutes to concentrate the flavours slightly. Taste and add the remaining salt as needed.About 7 min
- Using a large spoon, make 6 wells in the sauce. Crack one egg carefully into each well. Cover the pan tightly with a lid or a sheet of foil and cook over a low heat for 6–8 minutes, until the whites are just set but the yolks remain runny. Check at 6 minutes — every hob runs differently.About 8 min
- Remove from the heat immediately. Scatter over the fresh coriander. Serve the shakshuka straight from the pan at the table, with warm bread for mopping.
Tips
- Roasting is the key step — it removes the raw, grassy heat of the super hots and replaces it with a deeper, fruitier, more complex fire. Do not skip it.
- If your sauce looks too thick after blending, loosen it with 2–3 tablespoons of water before simmering.
- The sauce itself, made to the end of step 3, will keep in the fridge for 4 days and is brilliant on pasta, as a dipping sauce, or as a base for a quick soup.
Ring the changes
- Crumble 100g of feta over the finished shakshuka just before serving — the salty, milky cheese against the fierce sauce is excellent.
- Add one 400g tin of drained chickpeas to the sauce in step 3 for a more substantial, high-protein version.
Keeping it
The sauce keeps refrigerated for up to 4 days. Do not store the cooked eggs in the sauce — they will turn rubbery. Make fresh eggs each time you reheat.
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