Spanish Style Shakshuka
40 mins
Ingredients
- 1 tsp olive oil
- 50g chorizo, chopped
- ½ red onion, peeled and finely sliced
- ½ red pepper, deseeded and finely sliced
- ½ yellow pepper, deseeded and finely sliced
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 2 tsp tomato purée
- 135g tinned chopped tomatoes
- salt and pepper
- 2 medium eggs
- 30g yoghurt, such as greek, natural, soya
Method
Heat the oil in a small frying pan over a medium heat. Add the chorizo and fry gently for 3-4 minutes. Add the onion and peppers and fry for 5 minutes until softened. Add the spices and tomato purée, fry for a minute then add a splash of water. Pour in the chopped tomatoes, stir everything together then bring to a simmer. Cook for 8-10 minutes until the mixture has reduced down slightly then season to taste with salt and pepper.
Use a spoon to create two wells in the tomato mixture then crack an egg into each. Cover with a lid and cook gently for 3-4 minutes until the egg whites are set but the yolks are still runny, or until cooked to your liking. Remove the lid, spoon over the yoghurt and finish with a pinch of smoked paprika to serve.
Tips
This recipe is great for batch cooking. Make double or triple the recipe without adding the eggs then divide into portions and freeze some for later use.
The best way to freeze the sauce is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing the sauce in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.