I don’t think there’s anything that quite tops shakshuka on a stormy November day. It’s warm, rich and pairs wonderfully with buttery carbs.
It’s everything I want from comfort food, and the fact it’s an easy, one-skillet recipe that can be enjoyed anytime of the day makes it even better. Although, I’ve found it’s particularly good on a lazy, chilly Sunday morning!
For a veggie option, just leave out the chorizo. It will still taste AMAZING!
- 2 tins of chopped tomatoes
- 1 large red onion, chopped
- 2 garlic cloves, pressed
- 2 peppers, diced
- Salt & pepper
- 4 free range eggs
- 100g of chorizo
- 1 tbsp cumin
- 1 tbsp red wine
- 40g Feta
- Olive oil
- Sourdough bread
- Heat some oil in a skillet over a low to medium heat and add the peppers, stirring occasionally until soft
- Add the onion, garlic, cumin, chorizo and red wine and cook for another 2 minutes
- Pour in the tins of tomato and leave to simmer for around 15 minutes, or until the sauce has thickened
- Check the flavour and add more cumin, salt and pepper if necessary
- Make 4 wells in the sauce and break an egg into each one
- Cover the skillet and let the eggs cook briefly until the whites have settled. I find it’s best to undercook them slightly, as they will continue to cook once removed from the heat.
- Once the eggs are to your liking, remove from the heat and sprinkle over chopped feta and serve with buttery, sourdough bread