Chorizo Shakshuka with Feta & Flatbreads

Name: Chorizo Shakshuka with Feta & Flatbreads Eggs Not Included | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Green Pepper; 1 Red Onion; 1 Garlic Clove**; 1 Coriander; 100 Feta Cheese; 60 Diced Chorizo; 1 Ground Cumin; 50 Harissa Paste; 1 Finely Chopped Tomatoes; 2 Greek Style Flatbreads; 4 Egg

Eggs Not Included | Serves 2

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Take a bite of Middle Eastern decadence with our Chorizo Shakshuka with Feta and Flatbreads. Enjoy the taste of creamy, salty feta combined with crunchy veg all mixed into a rich tomato sauce. With everything cooked in one pan, all you need to do is add your eggs, cook to your liking and enjoy with your brunch beverage of choice.

Allergens:

Schwefeldioxide und Sulfite

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Green Pepper

(May contain traces of: Sellerie)

Red Onion

Garlic Clove**

Coriander

100

Feta Cheese

Diced Chorizo

Ground Cumin

Harissa Paste

(Contains: Schwefeldioxide und Sulfite)

Finely Chopped Tomatoes

Greek Style Flatbreads

(Contains: Gluten May contain traces of: Latte)

Not included in your delivery

Egg

Nutritional information

Energy (kcal)683 kcal

Energy (kJ)2856 kJ

Fat33.7 g

of which saturates8.6 g

Carbohydrate55.4 g

of which sugars20.3 g

Protein36 g

Salt4.2 g

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

Utensils

•Chopping Board

•Baking Tray

•Garlic Press

•Grater

•Knife

•Grill Pan

•Bowl

Instructions

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 (add less if you don't like heat), 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 (see ingredients for amount you need). 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.