The Smokin’ Butcher Smoked Black Pudding Shakshuka

A Middle Eastern classic with an Irish twist. This warming dish of spiced tomatoes, peppers and gently baked free-range eggs is elevated with slices of our Smoked Black Pudding. Perfect for a weekend brunch to share straight from the pan with crusty sourdough on the side.

Ingredients

• 200g Smokin’ Butcher Smoked Black Pudding, sliced into rounds
• 4 large free-range Irish eggs
• 1 tbsp Donegal rapeseed oil
• 1 onion, finely chopped
• 1 red pepper, sliced
• 2 cloves garlic, minced
• 1 fresh red chilli, finely chopped (optional, for heat)
• 1 tin chopped tomatoes (400g)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• Sea salt & cracked black pepper
• Fresh parsley or coriander, chopped, for garnish
• Sourdough bread, toasted, to serve

Method

1. Heat the rapeseed oil in a large frying pan or cast-iron skillet. Add the onion and red pepper, cooking until softened.
2. Stir in the garlic, chilli, cumin, paprika and coriander. Cook for 1–2 minutes until fragrant.
3. Add the chopped tomatoes, season with salt and pepper, and simmer for 10–15 minutes until the sauce has thickened.
4. Meanwhile, cook the Smokin’ Butcher Smoked Black Pudding slices in a separate pan over medium heat for 3–4 minutes, turning once, until crisp on the edges and heated through. (Alternatively, air fry at 180°C for 8–10 minutes, turning halfway.)
5. Make four small wells in the sauce and crack in the eggs. Cover the pan with a lid and cook gently until the egg whites are set but the yolks remain runny, about 6–8 minutes.
6. Nestle in the slices of smoked black pudding and garnish with chopped parsley or coriander.
7. Serve straight from the pan with toasted sourdough for dipping.