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Shakshuka with crispy chorizo

Name: Shakshuka with crispy chorizo
Total time: 30 min
Yield: 4 - 6
Ingredients: 225g chorizo, sliced; olive oil, to fry (optional); 1 red onion, peeled and finely sliced; 3 garlic cloves, peeled and minced; 2 fresh chillies, seeded and chopped/1 – 2 tsp dried chilli flakes; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp ground cumin; 2 bay leaves; ½ tsp salt; 3 x 410g tins chopped tomatoes; 1 tbsp white sugar; 4 – 6 large eggs; salt and freshly ground black pepper, to taste; chopped fresh coriander/ parsley, to garnish

November 26, 2019 (Last Updated: March 2, 2020)

Perfect to serve for breakfast, lunch or dinner.

Recipe, styling and photography by Hein van Tonder

Print Recipe

Shakshuka with crispy chorizo

Serves: 4 - 6

Total Time: 30 mins

Ingredients

225g chorizo, sliced
olive oil, to fry (optional)
1 red onion, peeled and finely sliced
3 garlic cloves, peeled and minced
2 fresh chillies, seeded and chopped/1 – 2 tsp dried chilli flakes
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
2 bay leaves
½ tsp salt
3 x 410g tins chopped tomatoes
1 tbsp white sugar
4 – 6 large eggs
salt and freshly ground black pepper, to taste
chopped fresh coriander/ parsley, to garnish

Instructions

Place a large skillet with a lid over medium-high heat. Add the slices of chorizo and fry until they have released their fat. Add a glug of olive oil, if needed, and add the finely sliced onion. Fry until the onion is soft and translucent, about 5 minutes.

Stir in the minced garlic, seeded and chopped chillies/dried chilli flakes, ground coriander, smoked paprika, ground cumin, bay leaves and 1/2 tsp salt. Mix until well combined. Add the chopped tomatoes and sugar. Simmer, uncovered, until thickened, about 10 – 15 minutes.

Reduce the heat to low and, using a spoon, make 4 – 6 wells in the tomato mixture. Break an egg into each well and season to taste. Cover and cook until the eggs are done to your liking, about 3 – 5 minutes.

Remove from heat and garnish with the chopped fresh coriander/parsley.