Shakshuka / Eggs poached in a Chorizo, Peppers & tomato sauce

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is lower in cholesterol and can be a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.

Roughly chop the red and green bell peppers and red onion into a medium dice.

Add a drizzle of olive oil to a medium hot pan.

Add the diced onions and peppers to the pan and spread them evenly.

Sprinkle in cumin seeds, a teaspoon of smoked paprika, and a pinch of black pepper and salt; mix well.

Sauté the onions and peppers until they reduce to about half their size, enhancing their flavor.

Chop the chorizo into bite-sized pieces and add it to the pan; mix to combine with the vegetables.

Toast some medium whole wheat bread, removing the crust, to use as a scoop for the shakshuka.

Add a teaspoon of tomato paste and a teaspoon of homemade garlic sauce to the pan; stir and cook for a few minutes.

Add the canned chopped tomatoes and stir to combine with the sauté.

Halve a few cherry tomatoes and add them to the pan, along with a generous pinch of salt and pepper.

Add about a cup of water to the mixture and stir; let it simmer on low heat until the sauce thickens.

After about six minutes of simmering, check the sauce consistency; it should take about three seconds to return when stirred.

Make small pockets in the sauce and crack the eggs into them; add a bit of sauce to the egg whites.

Cover the pan with a lid or a large plate and cook until the egg whites are set, checking after a minute.

If the yolks are too runny, let them cook for an additional 30 seconds to reach the desired doneness.

Once cooked, sprinkle fresh basil over the eggs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary