Spanish eggs (shakshuka)

There are literally hundreds of different variations of this recipe throughout Turkey, Northern Africa, the Middle East and Spain. Each having a unique twist and slight variation to make it their own. A really simple recipe that can easily be adapted to suit your tastes.

This dish would normally be served as breakfast with a nice bit of crusty bread to dunk into the tomatoes and eggs. But works well anytime of the day. I added chorizo to the dish just to give it a bit more substance. Make sure you keep an eye on the eggs as I slightly overcooked mine.

Ingredients:

  • 2 tbsp rapeseed oil
  • half a red onion finely chopped
  • 3 garlic cloves minced
  • 160g chorizo
  • 2 tins chopped tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp harissa
  • pinch of dried oregano
  • 4 large eggs
  • 50g feta
  • bunch of finely chopped parsley
  • sourdough

 

IMG_2907

 

Method:

  1. Pre-heat the oven to 200c. In a large frying pan over a medium heat add the oil, then fry the onions for a few minutes until they start to soften. Next add the chorizo and cook for 5 minutes until it has released all its oils, then add the garlic and cook for a further minute.
  2. Once the garlic is a nice golden brown colour add both tins of tomatoes and combine, bring to the boil then reduce the heat and simmer for 10 minutes.
  3. Add paprika, harissa, dried oregano a little salt and pepper then taste, if it needs more seasoning add what you think it needs until you are happy.
  4. Once happy make four little holes in the tomato mixture and add the eggs. Place in the oven for 3-4 minutes or until the eggs are cooked but still runny in the middle.
  5. Sprinkle with feta and parsley and serve immediately with a couple of slices of sourdough.
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