Chorizo Shakshuka

This is my version of a Shakshuka. It originates I believe from North Africa but is more well known one as a Middle Eastern breakfast/brunch dish. You really can enjoy it anytime of day though, I make this for supper often.. it is certainly filling enough! The flavours work perfectly together and if you want to spice it up, add some ceyenne pepper.

This recipe is enough for 3-4 people depending on what you choose to put with it.

Good luck! Feedback always welcome guys 🤓

Ingredients

• 100g Chorizo

• 1 tablespoon of olive oil

• 2 tins of good quality chopped tomatoes

• 2 bell peppers chopped in 2cm pieces

• Tablespoon of paprika

• 1/2 Teaspoon of ground cumin

• Sprinkle of ground nutmeg

• Teaspoon of dried oregano

• Sprinkle of sugar

• 2 cloves of finely chopped garlic

• 1 large red onion or 2 small chopped

• Salt/pepper

• 4 Eggs

• 80g feta cheese

• Fresh chopped parsley

You are going to leave this whole dish in the pan you are cooking it in so make sure it’s big enough to hold everything.

Put the oil in a deep sided frying pan preferably that has a lid.

On a medium-high heat and add the chorizo, fry a little so the colour starts to come out but still soft.

Add the peppers, onion, garlic, paprika, cumin, oregano, good pinch of salt and pepper. Stir and fry for a few minutes.

Turn the heat up a bit and add the chopped tomatoes and stir. Let them simmer for a around 10 minutes, the sauce will need to be fairly thick for the next bit, if it’s too watery just leave it to simmer and reduce.

Add sugar and check seasoning.

Make 4 wells in the top, not to the bottom of the pan just enough for an egg to sit in. Crack eggs into the wells and cover with a lid (or tinfoil if you don’t have a lid)

The eggs will take about 5 minutes, keep an eye on them and when the whites are nicely cooked and the yokes are dippy then take the whole pan to the table, sprinkle the feta over the top and fresh parsley.

Enjoy with a pita, fresh crusty bread or some nice homemade chips