We love a good Shakshuka With Chorizo & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Rose Harissa Paste(ContainsSoya)
Finely Chopped Tomatoes with Basil
Greek Flatbreads(ContainsMilk, Gluten)
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 12-15 mins. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Crumble the feta into a small bowl.
Heat a large frying pan over medium high heat (no oil). When hot, add the chorizo and cook, stirring frequently until golden all over, 2-3 mins. Add the onion and cook until soft, 4-5 mins. Add the garlic and ground cumin and cook for a further 1 minute. TIP: If your pan isn't going to be big enough to fit all of the eggs use 2 frying pans at this stage.
Add the harissa paste, chopped tomatoes and roasted peppers into the pan. Stir well to combine and cook until the sauce has thickened, 2-3 mins. TIP: Add a splash more water if the sauce looks dry. Once cooked, taste and add salt and pepper if you feel it needs it.
Use your spoon to make a small well for each egg in your sauce. Crack an egg into each well. TIP: Make sure your eggs don't touch the bottom of the pan. Cover the pan with a lid or foil, simmer until the white of the eggs is set, 3-4 mins. If you like your eggs a little more set cook for an additional 2 mins.
Heat your flatbreads in your toaster (alternatively you can pop them in the oven for 3-4 mins). When golden and starting to crisp, remove them and cut each into 3 pieces. Set aside.
Once the eggs are cooked, serve the shakshuka between your bowls. Sprinkle over the feta and coriander. Serve the flatbreads along side. Enjoy!