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Chorizo Shakshuka

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Spanish chorizo (fully cured), sliced into half-moons
  • Olive oil , because flavor
  • Yellow onion , thinly sliced
  • Red bell pepper , sliced optional but great
  • Garlic , 3–4 cloves, minced
  • Crushed tomatoes , 1 can (28 oz) or passata
  • Smoked paprika and cumin
  • Red pepper flakes or hot paprika optional heat
  • Eggs , 4–6, depending on pan size and hunger
  • Fresh herbs cilantro, parsley, or chives
  • Feta or manchego, crumbled or shaved optional but amazing
  • Salt and pepper to taste

Method
 

  1. Heat a large skillet over medium. Add a splash of olive oil and the sliced Spanish chorizo. Sizzle for 2–3 minutes until the edges crisp and it releases paprika-red oil. Scoop out the chorizo and leave the oil in the pan.
  2. Add onion and bell pepper. Cook 5–6 minutes until soft and golden at the edges. Stir in garlic for 30 seconds.
  3. Add 1 tsp smoked paprika, 1 tsp cumin, and a pinch of pepper flakes. Toast 30 seconds. Season with salt and black pepper.
  4. Pour in crushed tomatoes. Simmer 5–7 minutes, stirring, until it thickens to a saucy, spoon-coating consistency. Taste and adjust seasoning. Fold in the crispy chorizo.
  5. Use a spoon to create 4–6 little pockets. Crack eggs into the wells. Lower heat to medium-low.
  6. Cover and cook 5–8 minutes until whites set and yolks still jiggle. Soft yolks taste best in shakshuka, FYI.
  7. Scatter herbs and feta or manchego. Add a drizzle of olive oil if you're feeling fancy. Serve straight from the skillet with bread.