Shakshuka

Step 1/4

• oven

Preheat oven to 180C degrees

Step 2/4

• 80 ml extra-virgin olive oil
• 1 head onion
• 1 head yellow bell pepper
• 1 head red bell pepper
• 2 cloves garlic
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp Cayenne powder
• ¼ tsp harissa
• ½ tsp sweet paprika powder
• 1 head tomato
• 1 tsp sugar

• ovenproof pan

Warm the olive oil in a large, oven-safe skillet to medium-high heat. Add the onion and red peppers and sauté until vegetables softened, then add the garlic, sugar, and spices and cook for 1 more minute. Turn the heat to medium. Add the chorizo, chopped tomatoes and tomatoes sauce and season with salt and freshly ground pepper, stir and bring the sauce to a simmer until the tomato mixture begins to reduce.

Step 3/4

• 6 eggs
• 2 chorizo sausage
• 100 g goat cheese
• salt
• pepper

Turn off the heat. Taste and adjust with additional salt and pepper to your liking. Use the back of a spoon to make 3 small wells in the sauce and crack the eggs into each one. Sprinkle the cheese on the top and carefully transfer the skillet to the preheated oven. Bake for 6-10 minutes, until the eggs whites are fully cooked(opaque white) and the egg yolks are runny. (They should still jiggle in the center when you shake the pan)

Step 4/4

• 1 tsp parsley

Split the sauce on two different oven-safe skillets for 2 servings.

Enjoy your meal!