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This chorizo Shakshuka with feta and rose harissa makes a winning bank hol brunch! Serve it with flatbreads or toasted sourdough with some homemade garlic butter.
Serves 3-4
Ingredients
1 chorizo sausage
2 red onions
4 garlic cloves
1 red pepper
2 tbsp rose harissa
1 tsp cumin
1 tsp paprika
2 tins chopped tomatoes
dash of milk (to balance acidity)
1 tsp honey
feta (1/2 block)
6-8 eggs
To serve
Chopped coriander or parsley
dried chilli flakes
Flatbreads or sourdough
garlic butter (mix one grated garlic clove into 50g room temp salted butter)
Method
preheat oven to 200c
1. Slice the chorizo into cubes, the red onion length ways, the peppers into thin strips and grate the garlic.
2. Fry off the chorizo in a dry pan until crisp and the fat releases. Remove the chorizo from the pan and sweat the onion down in the chorizo fat for around 5 minutes.
3. Add the garlic and peppers and soften.
4. Add the spices and harissa, stir through then go in with the chopped tomatoes milk and honey and simmer for 5 mins. (If the mix is drying out add a splash of water)
5. Make small wells with a spoon for the eggs and crack in, allow to gently simmer on the hob for a few minutes then crumble over the feta and pop in the oven for anther 5 minutes or until the eggs are cooked but still runny.
6. Top with the chopped herbs and some dried chilli flakes.
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