This vegetarian recipe maybe titled ‘In Hell’ – yet devouring it is anything but. Based on shakshuka, meaning ‘all mixed up’, it’s a perfect way to kick off any haphazard day. No matter what you have planned for Dad, a long sleep-in followed by a hearty brunch is a great way to start.

In Hell

Serves 4

• 300g potatoes, sliced into chunky shards, skins on
• 3 Tbsp extra virgin olive oil
• 1 brown onion, thinly sliced
• 1 red capsicum, seeds removed and thinly sliced
• 3 garlic cloves, thinly sliced
• 2 whole dried red chillies
• 1 tsp chilli flakes
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp fine salt
• 1 tsp dried oregano
• 2⁄3 cup (170ml) tinned crushed tomatoes
• 5 eggs
• 2 Tbsp aioli
• 1 Tbsp Chilli Crisp (see below)
• 1 lemon, cut into wedges
• 1 bird’s eye chilli, sliced, and finely chopped parsley (optional)

Hot tip: One egg each + one for the pan, or the devil in this case.

Boil the spuds in salted water until tender, about 15 minutes, then drain.

In a large deep-frying pan, heat 2 tablespoons of the olive oil over medium heat. Sauté the onion and capsicum for 5 minutes, until the onions are beginning to turn golden. Add the garlic and dried chillies and sauté for a further 2 minutes.

Add in all the remaining spices, salt and oregano and stir until it is well mixed.

Then toss in the potatoes and the remaining 1 tablespoon of olive oil and stir well. Combine the tomatoes and 2⁄3 cup (170ml) of water and pour that in too. Simmer for 5 minutes, until it begins to reduce slightly.

Make some little wells with the back of a spoon for the eggs. You can evenly space them for serving or, if you’re me, deliberately cluster them together – because being the devil’s advocate is par for the course in this one.

Crack in the eggs and reduce the heat to low. Do not stir once the eggs are in. Allow them to poach for 5–7 minutes, covering for the last 3 minutes.

Serve with aioli, Chilli Crisp oil and bird’s eye chilli … or don’t. Definitely add the activity of lemon squeezing to the agenda.

Chilli Crisp topping

• 1/4 cup (20g) chilli flakes
• 2 Tbsp sesame seeds
• 1 tsp fine salt
• 1 tsp chicken-style stock powder
• 2 garlic cloves, crushed
• 1 cup (250ml) peanut oil
• 1 Tbsp crispy fried shallots
• 1 tsp Szechuan peppercorns

Combine the chilli flakes, sesame seeds, salt, stock powder and garlic in a heatproof bowl and set aside.

Heat the peanut oil, fried shallots and peppercorns in a medium saucepan over medium–low heat until the mixture simmers. Continue cooking for 2–3 minutes, then carefully pour it over the spice mix, allowing it to crackle. Let it cool, then store in a jar in the fridge for up to 3 weeks.

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