Name: Shakshuka
Total time: 1800 s
Yield: 4
Ingredients: 4 tablespoon smoked tomato paste; 4 tablespoon olive oil; 2 Spanish chorizo; 2 teaspoon cumin seeds; 2 red onion; 2 pack red cherry tomato; 2 teaspoon smoked paprika; 4 large egg; 4 tablespoon Greek yogurt; to taste coriander; to taste rustic sourdough bread

Step 1

Heat the oil (60 mL) in a lidded frying pan or skillet and add the sliced chorizo (2) . Cook for 2 minutes, then add the cumin seeds (4 g) , red onions (2) and cherry tomatoes (2 packs) . Fry, uncovered, for 5 minutes or until the tomatoes start to burst.

Step 2

Add the smoked paprika (5 g) and smoked tomato paste (65 g) . Stir through and then add 200ml of water. Bring to the boil and simmer, uncovered, until the mixture reduces by half.

Step 3

Make four wells in the spiced tomato sauce and carefully crack an egg (4) directly into each one.

Step 4

Cover the pan with a lid and cook for 3 minutes, checking halfway through to ensure the eggs don’t overcook.

Step 5

Dust with extra smoked paprika and scatter with chopped coriander (to taste) . Serve straight from the pan, with dollops of the Greek Yogurt (60 g) and crusty bread (to taste) .

Shakshuka

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