ADVERTISEMENT FEATURE Serves 2 Prepare 10 minutes Cook 20 minutes 1 tbsp extra virgin olive oil 1 red or yellow pepper, deseeded and sliced 1 onion, thinly sliced 400g pack Cooks’ Ingredients Shakshuka Sauce 4 No.1 Longstock Gold Eggs 50g feta, crumbled Few sprigs at leaf parsley, leaves roughly chopped ½ tsp Cooks’ Ingredients Sumac 200g pack 2 The Levantine Table Handstretched Flatbreads, warmed, to serve 1 Preheat the oven to 200˚C, gas mark 6. Warm the oil in a small ovenproof frying pan over a low heat. Add the pepper and onion and cook gently for 10 minutes until softened. 2 Stir in the shakshuka sauce and bring to a gentle simmer. Make 4 dips in the sauce with a large spoon. Crack an egg into each dip. 3 Transfer the pan to the oven and bake for 6-7 minutes, or until the egg whites are set and the yolks are cooked to your liking. Scatter over the feta, parsley and sumac and serve with the atbreads. V Per serving 3356kJ/803kcals/39g fat/9.7g saturated fat/74g carbs/24g sugars/16g bre/ 32g protein/4.1g salt Simple shakshuka No.1 Longstock Gold COOK’S TIP If preferred, try poaching the eggs rather than baking – just cover with a lid and continue to cook gently until set. Use No.1 Longstock Golds to simmer into this Middle Eastern-inspired dish of eggs cooked in a rich and spicy tomato sauce, which is most often served for breakfast or brunch SOMETHING SPECIAL Crack a No.1 Free Range Longstock Gold egg into a pan, and the rst thing you notice is the bright golden yellow of the yolk, which inspired the name. The second, once cooked, is that they taste as good as they look. That’s because they come from a breed of hen that’s exclusive to Waitrose – Longstock Golds, a cross between two traditional breeds both known for the exceptional quality of their eggs. The birds live in small ocks on British farms with plenty of space to roam outside, and airy houses for shelter at night. Waitrose is the only supermarket where you’ll nd these delicious eggs, with their distinctive sage green and nut brown shells (the colours are mixed in the boxes, to make full use of the eggs). Because they were specially bred for Waitrose, the other half of their name celebrates the supermarket’s history – Longstock House in Hampshire was the home of John Spedan Lewis, founder of the John Lewis Partnership. Bright yolks and a delicious rich flavour ensure that No.1 Longstock Gold eggs stand out from the crowd Photographs: Clare Win eld, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Corrie Heale
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