Shakshuka with Chorizo
This shakshuka with chorizo is a tasty and spicy brunch recipe perfect for sharing. This recipe makes enough for one person but can easily be doubled for two. Serve with crusty gluten free baguettes. See notes for recipe alternatives or to make hotter/milder.
Servings: 1
Ingredients
- 1 tbsp olive oil
- 50 g chorizo diced
- 1/2 red onion finely chopped
- 1 tsp chopped garlic
- 1 tsp paprika
- 1/4 tsp chilli powder
- 1 x 400g tin of chopped tomatoes
- 2 large eggs
- Fresh parsley chopped, to serve
Instructions
- Place a small, deep-sided frying pan on a medium heat and add the olive oil. Add the chorizo pieces and fry for 2-3 minutes until they start to become crispy.
- Add the onion and garlic, stir well and fry for another 3-4 minutes until it softens.
- Pour in the chopped tomatoes, add the paprika and chilli powder and a pinch of sea salt. Stir well, bring to the boil then turn down to a simmer. Leave to simmer on a low heat, stirring occasionally, for 5 minutes.
- Using a spoon, make two small wells in the tomato sauce and gently crack an egg into each. Place a lid on the pan and leave for 3-5 minutes (for a soft yolk) or 5-8 minutes (for a firmer yolk).
- Once cooked to your liking, remove from the heat, sprinkle with fresh parsley and tuck in - it's yummy when you dunk in some crusty gluten free bread or toast.
Notes
- To save time, you could batch cook the sauce and freeze in portions - simply heat up and add the eggs when needed for a super-fast brunch when you want it.
- Feel free to omit the chorizo for a vegetarian version - you could sprinkle some feta on top as well if you like.
- For a milder version, omit the chilli powder. For a hotter version, add 1/4 tsp cayenne pepper.
Nutrition
Serving: 1g | Calories: 596kcal | Carbohydrates: 25g | Protein: 29g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 29g | Cholesterol: 416mg | Sodium: 805mg | Fiber: 7g | Sugar: 13g
