Chorizo Shakshuka
with Greek Style Salad Cheese and Flatbreads | Serves 2
- Milk
- Sulphites
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Milk
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
1
Bell Pepper
(May contain traces of: Celery)
1
Red Onion
1
Garlic Clove
1
Coriander
100
Greek Style Salad Cheese
(Contains: Milk)
60
Diced Chorizo
1
Ground Cumin
50
Harissa Paste
(Contains: Sulphites)
1
Finely Chopped Tomatoes
2
Greek Style Flatbreads
(Contains: Cereals containing gluten May contain traces of: Milk)
Not included in your delivery
4
Egg
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, 12-14 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 of water if it's a little 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), making sure they 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 firmer, cook for an additional 2 mins. IMPORTANT: Ensure egg whites are fully cooked.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Complex and tasty flavours; not too spicy for those who prefer milder dishes.
- Ease of prep: Very easy to make, though some found caramelising onions before adding chorizo improved the texture.
- Suggestions: Consider using all the harissa paste for a spicier dish; ensure eggs are cooked to your preferred doneness.
- Portions: Some found it generously portioned, with enough to serve four people instead of two.
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