Mac and Cheese Shakshuka

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  1. Pre-heat oven to 180ºC. 
  2. Heat oil in a pan over medium heat. Cook onions and peppers until softened. Add the garlic and chilli and continue cooking until aromatic. Sprinkle over the cumin powder and cook for 1 minute more.
  3. Pour in the tomato and stir to combine. Cook for about5 minutes until slightly reduced and thickened before seasoning with salt and pepper.  Remove from heat and set aside. 
  4. Melt the butter in a pot, add the flour and cook for 2 minutes.  Gradually add the milk, whisking continuously until smooth. Season with the mustard powder, nutmeg, salt and pepper. 
  5. Add the cooked macaroni, cheese and bacon to the pot.  Stir well to combine. 
  6. Spoon the macaroni and cheese on top of the tomato pepper sauce.  Smooth then create 5 wells with the back of a spoon. Crack an egg into each well. Cover with foil and bake for about 20 minutes or until the egg whites are cooked through. 
  7. Meanwhile, mix the softened butter with the garlic, parsley and season with pepper.  Spread on sliced sourdough, frill for about 5 minutes until golden brown. 
  8. Remove, sprinkle with chives and serve immediately with garlic bread to dip.
  9. Enjoy!