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Chorizo Shakshuka

Chorizo Shakshuka

with Eggs, Feta & Greek Flatbreads

Brunch
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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!

Allergens:MilkSoyaEggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 block(s)

Feta Cheese

(ContainsMilk)

60 grams

Chorizo

(ContainsMilk)

1 pot(s)

Ground Cumin

1 sachet

Rose Harissa Paste

(ContainsSoya)

1 pack(s)

Finely Chopped Tomatoes with Basil

4 unit(s)

Egg

(ContainsEgg)

2 unit(s)

Greek Flatbreads

(ContainsMilk, Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Energy (kcal)920 kcal
Fat50.0 g
of which saturates19.0 g
Carbohydrate61 g
of which sugars24.0 g
Protein52 g
Salt6.37 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Grater
Knife
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Once the eggs are cooked, serve the shakshuka between your bowls. Sprinkle over the feta and coriander. Serve the flatbreads along side. Enjoy!