Shakshuka – this North African breakfast is so jam-packed with flavour. The spiciness from the paprika and chilli bring a wonderful warmth to the tomato sauce. While the eggs are perfectly poached on this sweet and tart sauce. Top it off with some salty feta and you have yourself the perfect breakfast or brunch. Best of all it so easy to make.
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Ingredients:
50 ml Olive Oil
250 gr Chorizo roughly chopped
1 Sliced Onion Chopped
1 Red Bell Pepper Sliced
1 Red chilli (hot or mild depending on preference)
4 cloves of Garlic (thinly Sliced)
2 400 gr tin tomatoes (crushed)
4 – 6 large eggs
1.5 tsp Smoked Paprika
1.5 tsp Cumin Seeds (or 1 tsp Cumin Powder)
1 tsp Chilli Powder
1 tsp Sugar
50gr Feta (Crumbled)
Large Handful of Coriander or Basil (Roughly chopped)
Salt and Pepper to taste
Serve with crusty bread, pita or tortilla
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Method:
1. Heat olive oil in a large skillet over high heat until it to shimmer.
2. Add chorizo to the pan and fry for about 3 – 4 minutes. Fry until oil turns red and fat as rendered from the Chorizo. Remove from pan and set aside.
3. Add onion, bell pepper and red chilli to the pan. Fry on medium heat for 8 – 10 minutes until vegetables and softened and brown. Don’t be afraid to char some of the veg here.
4. Add garlic, keep stirring and fry for about 1 minute until softened.
5. Add paprika, cumin and chilli powder to the pan and fry for 30 – 60 seconds. Keep stirring so that the spices do not stick to the pan.
6. Quickly add tomatoes and mix into the rest of the vegetable mixture. Reduce heat low and simmer for 12 – 15 minutes
7. Add Chorizo in about halfway into the simmer time at about 7 minutes.
8. After 7 minutes, taste mixture and season to taste with salt and pepper. If you would like to the dish more sweet, now would be a good time to add the sugar.
9. Using a large spoon, make a well around the perimeter of the pan. Crack egg gently into the well and spoon the sauce mixture around the egg. Trying to cocoon each egg.
10. Repeat with the remaining eggs and end in the middle of the pan (depending on how many eggs you use)
11. Put lid on pan cook until eggs whites just about set and yolks are still runny.
12. Start checking the eggs from about 5 minutes. Poke your finger into the top of the eggs to see if they are soft. Don’t overcook the eggs as they will keep cooking in the sauce. This could take anywhere from 5 – 12 minutes depending on the heat on you stove.
13. Sprinkle the Coriander and feta on top. Serve immediately with crusty bread, pita or tortilla
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