Shakshuka Recipe with Chorizo Sausage
Often considered a breakfast dish, shakshouka or shakshuka is an ancient tomato-based stew from North Africa; my version adds Spanish chorizo sausage, and it is delicious!
Servings 2 Servings
Calories 514kcal
Ingredients
- 1 Medium Onion 150g
- 1 Red Bell Pepper
- 2 tablespoon Olive Oil
- 2 Garlic Cloves
- 100 g Chorizo Sausage 3½oz
- 400 g Tin of Cherry Tomatoes 14oz
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Cumin
- ⅛ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 2 Eggs
- 1 Pinch Black Pepper
- 1 Pinch Cayenne Pepper
- 3-4 Tablespoons Fresh Coriander
Instructions
- Cut the onion in half, peel it and then cut it into half-moon shapes around 5mm (¼") thick.
- Remove the stalk and seeds from the pepper and cut it into 5mm (¼") thick strips.
- Peel and slice the garlic cloves as finely as you can.
- Cut the chorizo sausage into 2-3mm (⅛") rounds.
- Heat a 28cm or 11" oven-proof frying pan over a medium heat and add the olive oil. When it is hot, throw in the chorizo sausage and cook for a couple of minutes.
- Once the oils from the sausage start to leech into the oil and it takes on a nice "paprika" hue, add the onions and red pepper and soften, without colouring, for 10 minutes.
- Add the garlic and cook for 90 seconds.
- Pour in the tomatoes and add the smoked paprika, cumin, cinnamon and salt, then give everything a stir, crushing a few of the tomatoes.
- Once everything begins to bubble, reduce the heat to low and make a well with a ladle and crack in an egg, repeat with the second egg. Sprinkle the egg yolks with a pinch of black pepper.
- Transfer to the oven and cook at 220°C or 430°F, and cook until the eggs are set, which should be around 6-8 minutes.
- Serve with a little sprinkle of cayenne pepper and loads of fresh coriander.
Video
Nutrition
Serving: 1 | Calories: 514kcal | Carbohydrates: 23g | Protein: 22g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Cholesterol: 230mg | Sodium: 1287mg | Fiber: 5g | Sugar: 12g
