Chorizo Shakshuka
with Greek Style Salad Cheese and Flatbreads | Eggs Not Included | Serves 2
- Milk
- Sulphites
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Inspired by the North African shakshouka, this vibrant and delicious brunch dish has been given a Mediterranean twist by adding punchy chorizo and crumbling Greek style salad cheese over the top. Serve up with toasted flatbreads for dipping and scooping!
Ingredients
100
Greek Style Salad Cheese
(Contains: Milk)
1
Finely Chopped Tomatoes
1
Garlic Clove
50
Harissa Paste
(Contains: Sulphites)
60
Diced Chorizo
2
Greek Style Flatbreads
(Contains: Cereals containing gluten May contain traces of: Milk)
1
Ground Cumin
1
Bell Pepper
(May contain traces of: Celery)
1
Red Onion
1
Coriander
Not included in your delivery
4
Egg
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto 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.
Meanwhile, 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 Greek style salad cheese into a small bowl.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and cook, stirring frequently, until golden, 2-3 mins.
Add the onion and cook until softened, 4-5 mins.
Stir in the garlic and ground cumin, then cook for 1 min more.
Add the harissa paste (add less if you'd prefer things milder), chopped tomatoes and roasted peppers to the pan.
Stir well to combine and cook until the sauce has thickened, 2-3 mins. Add a splash more water if it gets too thick.
Once thickened, taste and add salt and pepper if needed. TIP: If your pan isn't big enough to fit all the eggs, divide the sauce between two pans now.
Use a spoon to make a small well for each egg in the sauce. Crack an egg into each well (see pantry for amount). TIP: Make sure your eggs don't touch the bottom of the pan.
Cover the pan with a lid or foil and simmer until the whites of the eggs are set, 3-4 mins. If you like your eggs a little more set, cook for an additional 2 mins.
Toast the flatbreads (1 per person) in your toaster until golden (or pop them into the oven to warm for 3-4 mins).
Once toasted, cut each flatbread into 3 pieces. Set aside.
Once the eggs are cooked, share the shakshuka between your bowls.
Sprinkle over the Greek style salad cheese and coriander to finish.
Serve the flatbreads alongside for dipping and scooping.
Enjoy!
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