chickpea and chorizo shakshuka
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
chickpea and chorizo shakshuka
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 100 g chorizo thinly sliced
- 1 T olive oil
- 1 red onion finely diced
- 1 bell pepper finely diced, small, red or yellow
- 1 clove garlic crushed
- 1/4 cup cream sherry medium
- 1 canned chopped tomatoes chopped
- 2 chickpeas tinned
- 2 t brown sugar
- 1 t smoked paprika
- 1/2 t cumin
- salt to season
- black pepper to season
- 4 - 6 egg free-range
- crème fraîche optional, to garnish
- Coriander optional, fresh leaves, to garnish
- sourdough bread opti0nal, toasted, to serve
Instructions
- Heat a large frying pan and fry the chorizo until the oils start releasing and the meat brows. Remove the sausage and set aside.
- Add the olive oil to the pan of orange oil and gently fry the onion for about 3 minutes until softened. Add the red pepper and continue to fry for a further 2 or so minutes until they too are softened. Return the chorizo to the pan with the garlic and briefly fry.
- Add the sherry and allow the liquid to (mostly) cook off.
- Add the tomatoes, sugar, chickpeas, smoked paprika and cumin, and adjust the seasoning with salt and pepper. Allow this to bubble on a gentle heat for about 20 minutes.
- Make small indentations ino the surface and break your eggs into the holes. Mix the egg white around a bit to loosen and spread (withour breaking the yolk)
- Cook for a futher 3 or so minutes and until the egg whites have hardened. If necessary put a lid on your pan to speed up the process.
- Scatter over the chopped cilantro and any other garnish you desire, and scoop onto toast .
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