Spiced Chorizo And Tomato Shakshuka
1 tablespoon olive oil
¾ cup chorizo (100 g), chopped into 1/4 in pieces
1 medium onion, chopped
2 cloves garlic, chopped
red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
1 tablespoon paprika
½ teaspoon ground cumin
¼ teaspoon ground pepper
1 pinch sea salt
5 lb tomato (2.4 g), chopped
½ cup feta cheese (50 g), crumbled
¼ cup fresh parsley (15 g)
How to Make It
Heat oil in a frying pan over medium heat.
Add chorizo, onion, garlic, and red bell pepper, cooking for 2–-3 minutes, or until fragrant.
Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6–-8 minutes, or until the vegetables begin to soften.
Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20–-25 minutes, or until the sauce begins to thicken.
Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
Cover the skillet with a lid, and cook for 6–-8 minutes, or until eggs are cooked.
Top with crumbled feta and chopped parsley.
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