• 2tbsp olive oil
  • 1 diced red onion
  • 4 crushed garlic cloves
  • 200g chorizo slices
  • 2 diced peppers
  • 2tsp paprika
  • 1tsp cumin seeds
  • salt and pepper
  • 1tsp caster sugar
  • 2x 400g tins chopped tomatoes
  • 3 eggs
  • Extras: toasted sourdough, small bunch parsley, crumbled feta
  1. Preheat the oven to 160c.
  2. Heat the oil in a skillet or deep frying pan.
  3. Add the onion and cook until soft. Add the garlic, stir and cook out for 1 minute. Now add the chorizo and red pepper. Gently fry until the pepper is soft and the chorizo is coloured.
  4. Now sprinkle in the seasoning and spices. Stir to coat the other ingredients. Add the tinned tomatoes and simmer on a low heat for 10 minutes.
  5. After the tomato sauce has thickened a little break three eggs onto the surface.
  6. Transfer to the oven and cook for 10-15 minutes. Keep an eye on the eggs- you want them to be runny!
  7. Serve up with toasted sourdough.
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Smoky Chorizo Shakshuka

Ingredients

Instructions

Smoky Chorizo Shakshuka

What You’ll Need:

  • 2tbsp olive oil
  • 1 diced red onion
  • 4 crushed garlic cloves
  • 200g chorizo slices
  • 2 diced peppers
  • 2tsp paprika
  • 1tsp cumin seeds
  • salt and pepper
  • 1tsp caster sugar
  • 2x 400g tins chopped tomatoes
  • 3 eggs
  • Extras: toasted sourdough, small bunch parsley, crumbled feta

How You Make It:

  1. Preheat the oven to 160c.
  2. Heat the oil in a skillet or deep frying pan.
  3. Add the onion and cook until soft. Add the garlic, stir and cook out for 1 minute. Now add the chorizo and red pepper. Gently fry until the pepper is soft and the chorizo is coloured.
  4. Now sprinkle in the seasoning and spices. Stir to coat the other ingredients. Add the tinned tomatoes and simmer on a low heat for 10 minutes.
  5. After the tomato sauce has thickened a little break three eggs onto the surface.
  6. Transfer to the oven and cook for 10-15 minutes. Keep an eye on the eggs- you want them to be runny!
  7. Serve up with toasted sourdough.

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