Shakshuka with Feta and Chorizo

5 from 4 votes

Shakshuka with Feta and Chorizo

This shakshuka with feta and chorizo is the best warming brunch, it's full of protein and packed with flavour - a simple one pan dish to serve on a lazy weekend.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Brunch

Cuisine: Middle Eastern, North African

Servings:

Calories: 416kcal

Author: Sasha Hooper

Equipment

Frying pan

Ingredients

3 ½ ounces chorizo 100g, cut into half moon shaped pieces
1 yellow onion finely diced
2 cloves garlic minced
1 ½ teaspoons paprika
¾ teaspoon ground cumin
½ teaspoon Aleppo pepper (or sub red pepper flakes)
½ cup roasted red peppers, diced 110g
1 can cherry tomatoes 400g
½ cup passata 125g, tomato sauce
1 can cooked green lentils 400g, drained and rinsed
1 teaspoon sugar (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 eggs
fresh cilantro and parsley chopped
½ cup feta

Instructions

Place a large frying pan over medium-low heat. Add the chorizo pieces to the pan and cook for a few minutes until they've released their oils and become crisp and golden. Remove the chorizo pieces from the pan using a slotted spoon and place onto a paper towel to absorb the excess oil. Don't throw away the oil.
3 ½ ounces chorizo
Add the onion to the chorizo fat in the pan with a pinch of salt. Cook over medium heat for 6-8 minutes until soft.
1 yellow onion
Add the garlic, paprika, cumin, Aleppo pepper, sugar, salt and pepper and cook for 1-2 minutes.
2 cloves garlic, 1 ½ teaspoons paprika, ¾ teaspoon ground cumin, ½ teaspoon Aleppo pepper, ½ cup roasted red peppers, diced, 1 teaspoon sugar, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Return the chorizo to the pan, followed by the roasted red peppers, cherry tomatoes, passata, lentils and 120ml (½ cup) water (use this to rinse out the last of the juices in the tomato can). Simmer for 5 minutes.
1 can cherry tomatoes, ½ cup passata, 1 can cooked green lentils
Make 4 shallow wells in the top of the sauce and crack the eggs into each well. Continue to cook uncovered over a medium-low heat until the whites of the eggs are set and the yolks are cooked to your liking - 10-15 minutes should yield cooked whites and runny yolks. Scatter with chopped cilantro, parsley and crumbled feta. Serve immediately.
4 eggs, fresh cilantro and parsley, ½ cup feta

Notes

If you wish to make this ahead of time feel free to make the sauce, cool it and store it for a later time, then reheat and cook the eggs in the sauce when you want it.

If your eggs are taking too long to cook place a lid over the pan during the cooking time.

Nutrition