Recipe of the month: Kiln

March 4, 2018

Kiln, based in Newcastle’s Ouseburn, is a Mediterranean bar and kitchen that serves freshly prepared meals while next door is 1265 Degrees North, a pottery and ceramics workshop where Jun Rhee, Richard Cullen and the rest of the team work their magic. All of the ceramics used in the café are carefully crafted in the workshop and are available to purchase in house. Here is Kiln’s recipe for Shakshuka, as well as directions to make your own plate – should you feel adventurous enough!


10 red peppers

10 ripe tomatoes

5 onions

5 cloves garlic

1 big bunch parsley

1 big bunch dill

1 big bunch coriander

2 tbsp harrisa



Olive oil

1 large egg

Some feta

300g clay


Cornish stone


Manganese dioxide



· Fry the onions and garlic in oil until soft.

· Meanwhile, roast the peppers and tomatoes in the oven for 40 mins. Combine the ingredients, add seasoning and stir through fresh herbs.

· Put entire mixture back into oven at 180 degrees for 10mins.

· Crack an egg over the mixture and bake until the white is hard but the yolk still runny.


· Throw the wet clay on wheel into the desired shape. Leave to air dry for 24 hours. Bake in a kiln for up to 1000 degrees.

· Combine glaze ingredients with water to achieve viscous consistency. Coat the plate in wet glaze. Refire in the Kiln up to 1265 degrees.

· Allow to cool.

· Put Shakshuka on plate. Sprinkle with feta and serve with delicious sourdough.

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