Chorizo Shakshuka

Name: Chorizo Shakshuka
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 Glug Olive oil; 150-175 g Chorizo cubed; 1 Onion; 1 Red Onion; 1 Red Pepper; 1 Yellow Pepper; 3 Cloves Garlic or 1 Teaspoon Lazy Garlic; 1 Squeeze Tomato Puree; 1 Tin Chopped Tomatoes; 1 Teaspoon Smoked Paprika; 1 Teaspoon Cumin; 1 Teaspoon Turmeric; 1/2 Teaspoon Cayenne Pepper; 4 Large Free Range Eggs; 50 g Feta; Small bunch Coriander; Small bunch Parsley

Emzy_B @cook_8308142

Bath

Chorizo Shakshuka

Saved

Ingredients

20mins

2 servings

1Glug Olive oil
150-175 gChorizo cubed
1Onion
1Red Onion
1Red Pepper
1Yellow Pepper
3 ClovesGarlic or 1 Teaspoon Lazy Garlic
1 SqueezeTomato Puree
1 TinChopped Tomatoes
1 TeaspoonSmoked Paprika
1 TeaspoonCumin
1 TeaspoonTurmeric
1/2 TeaspoonCayenne Pepper
4Large Free Range Eggs
50 gFeta
Small bunch Coriander
Small bunch Parsley

Saved

Steps

20mins

1

1. Soften the onions, peppers and garlic in a pan with the olive oil, then add the chorizo and leave it to cook for 5 mins on a medium heat.
2

2. Add the tomato puree, smoked paprika, cumin and tumeric a splash of water and cook for a further 5 mins.
3

3. Add the tinned tomatoes and simmer for 15 mins.
4

4. Chop the fresh herbs and add to the pan. Make 4 wells in the sauce and crack the eggs gently into them, cook for about 4 mins until the whites are cooked but yolks are still runny!
5

5. Crumble in the feta and serve! Serve with rice for a more filling meal.