Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 red bell peppers, deseeded and chopped (approx. 250g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 teaspoon smoked paprika (5ml)
  • ½ teaspoon chilli flakes (2.5ml)
  • 1 teaspoon dried oregano (5ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon granulated sugar (5g)
  • Salt and freshly ground black pepper, to taste
  • 4 ounces Spanish chorizo, casings removed and sliced (approx. 113g)
  • 6 large eggs
  • 4 ounces feta cheese, crumbled (approx. 113g)
  • Fresh cilantro or parsley, chopped, for garnish (a small bunch)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and bell peppers and sauté until softened, about 5-7 minutes.
  2. Add garlic, smoked paprika, chilli flakes, and oregano. Cook for another minute until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes, and sugar. Season with salt and pepper. Bring to a simmer.
  4. Add the chorizo slices to the sauce and simmer for 10 minutes, allowing the flavours to meld.
  5. Use a spoon to create six wells in the sauce.
  6. Carefully crack an egg into each well.
  7. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or cover the skillet and simmer on the stovetop for 5-8 minutes, or until the eggs are cooked to your liking.
  8. Sprinkle crumbled feta cheese over the shakshuka. Garnish with fresh cilantro or parsley. Serve immediately.