A zesty, hearty, and easy egg dish that's perfect for brunch or a light dinner.
Ingredients
2 EA chorizo sausage links
8.5 OZ / 240 G yellow onion
6.5 OZ / 180 G red bell pepper
4 CLOVES garlic
14 OZ / 400 G canned whole peeled tomatoes
1 TBSP olive oil
1 TSP kosher salt
0.5 TSP black pepper
2 TSP smoked paprika
1 TSP ground cumin
0.5 TSP red chili flakes
4 EA large eggs
17.5 OZ / 500 ML water
1.5 OZ / 45 G feta cheese
0.5 TSP red chili flakes
Directions
Slice chorizo into 1/2-inch pieces. Peel and quarter onion. Remove stem and seeds from bell pepper and quarter. Peel garlic cloves, and drain canned tomatoes.
Add olive oil and chorizo to mixing bowl. Remove the measuring cup and cook for 8 minutes / 212°F|100°C / speed 1.
Add onion, red bell pepper, garlic cloves, and kosher salt to mixing bowl. Chop for 10 seconds / speed 6.
Remove the measuring cup and cook for 5 minutes / 230°F|110°C / speed 1.
Add black pepper, smoked paprika, ground cumin, and red chili flakes. Cook for 1 minute / 230°F|110°C / speed 1.
Add tomatoes to mixing bowl. Mix for 5 seconds / speed 5.
Cook the mix for 15 minutes / 212°F|100°C / speed 1 / stir. Season to taste with more kosher salt if necessary.
Divide sauce evenly between four heat proof ramekins. Use a spoon to make an indentation in the center of the sauce in each ramekin. Gently crack an egg into each indentation.
Pour hot water into mixing bowl and attach deep steaming tray. Place ramekins into deep steaming tray and put lid in place. Cook for 10 minutes / 230°F|110°C / speed 1.
Remove ramekins from steamer basket and garnish with crumbled feta and parsley. Enjoy your Shakshuka!
Recipe Note
TIPS:
Serve with some crusty bread for soaking up that spicy sauce.
This is perfect for brunch but also makes a light supper with a simple green salad.
Make the sauce ahead of time and refrigerate to have an easy, gourmet meal in under 10 minutes!
