Shakshuka is my bro’s fave brunch dish and he asked me how I made mine, so I thought I’d share it here as it is a delight! It’s so easy to do and takes under 20 mins, you can eat it straight from the pan so perfect when ya feeling lazy, and I adapt it depending on what I fancy or have in my fridge, making it an all round winner.
I often whack in a tin of mixed beans and a couple more eggs, then take any leftovers to work on a bed of spinach. I cooked it quite a lot in NZ in basic hostel kitchens cos it’s easy & cheap! This time, however, I made it as one portion to eat there and then, and served it with some @bfreefoods wrap soldiers for dunking.
- 5cm ish piece of chorizo
- 1/2 red onion
- 1 clove garlic
- 1/2 red pepper
- 3 mushrooms
- 1 tin chopped tomatoes
- 1 tsp honey
- 2 tsp sweet chilli sauce
- Few drops of Tabasco
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 3 eggs
- Coriander – I only had dried today
- Dice your chorizo into small cubes. Cook on high for a minute or two, allowing the oils to be released. Mop up some of the fattiness with a kitchen towel (I don’t like it too greasy so mop up most of it).
- Meanwhile, chop the onion, garlic, pepper and mushrooms and add to the pan. Fry for three minutes or until softened and starting to brown.
- Add the remaining ingredients except the eggs & coriander. Season & give it a taste, adding more spices if you like it hot, or more honey if you like it sweet.
- Create a well in the sauce and crack your first egg in. Repeat with the other eggs and cover the pan with a lid or tin foil (a plate also works quite well but make sure you don’t get it stuck cos das a bloody nightmare).
- Meanwhile, slice you wrap into long strips like soldiers. Place on a lined baking tray & spray with @frylightuk garlic oil. Season with your favourites, my fave is a sprinkling of Nando’s lemon & herb rub or peri peri salt. Bake in the oven for 6 or 7 mins or until beginning to brown. Flip & cook for a further two or three mins or until crispy.
- Once the egg whites have solidified completely, remove from the heat. Top with coriander and eat from the pan.