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Celia Brooks

Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002.

Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking.

Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.

Video Description

Inspired by the Middle Eastern classic shakshouka, this dazzling dish is great for breakfast, lunch or dinner. Its delectable flavour profile is punctuated by cinnamon and dried mint – but don’t rush out and buy a jar of dried mint: the best dried mint can be found in peppermint teabags, so just snip one open and use the pungent herb inside. This dish is actually improved by using very little oil because the peppers char in the pan and take on a gorgeous smoky flavour.

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  • 1 small onion
  • 1 red pepper
  • 1 tsp olive oil
  • 1 garlic clove
  • 1 x 400g can chopped tomatoes
  • ½ tsp balsamic or wine vinegar
  • ½ tsp honey or agave nectar
  • ½ tsp dried mint (see intro)
  • 1/8 tsp ground cinnamon
  • large pinch of cayenne or chilli flakes
  • sea salt and freshly ground black pepper
  • 1 or 2 eggs


  1. Halve the onion and slice thinly. Core, deseed and thinly slice the red pepper.

  2. Heat a large lidded non-stick frying pan over a medium–high heat. Add the olive oil, onion and red pepper. Cook, stirring frequently, for 5 minutes or until softened.
  3. Crush the garlic into the pan and stir until fragrant, then add the remaining ingredients, except the eggs. Bring to the boil, then cover and simmer, stirring occasionally, for 10 minutes, until thickened.
  4. (Note: If saving one portion for your next fast day, set aside half the sauce and cook just one egg now.) Use the back of a spoon to make two hollows in the sauce, then crack an egg into each one. Cover the pan and cook the eggs until done to the desired consistency, then serve.