Shakshuka
My simple shakshuka recipe, perfect for breakfast, brunch or lunch.
Print Pin RateServings: 4
Ingredients
- 1 Onion diced
- 100 g Chorizo diced
- 1 Red pepper diced
- 4 Cloves of garlic chopped
- 1 Red chilli chopped
- 1 tsp Cumin
- 2 tsps Smoked paprika
- 800 g Tinned chopped tomatoes
- 1 tbsp Tomato pureé
- 1 tbsp Soft brown sugar
- 6 Large eggs
- Fresh parsley to serve
Instructions
- Start by frying the diced onion over a medium to high heat for 2-3 minutes, until it starts to soften.
- Add the chorizo and cook for 2 minutes to release the flavour.
- Add in the diced pepper and carry on cooking for 1 more minute stirring occasionally.
- Now add in the chopped garlic and chilli followed by the cumin and smoked paprika.
- Stir and cook for one minute before pouring in the chopped tomatoes then adding the tomato pureé.
- Season with salt and pepper and then add the soft brown sugar.
- Simmer over a medium heat for 10-15 minutes until the sauce has thickened up.
- Make a 'pocket' in the sauce for each egg, then add an egg into each pocket.
- Cover the pan with a lid or with tin foil, then simmer for 6-8 minutes, or until the eggs are cooked.
- Finish with a scatter of fresh parsley. Serve with toasted sourdough.
