SHAKSHUKA BAKED EGGS

INGREDIENTS

SERVES:       4

PREP TIME:    10 MINS

COOKING TIME: 30 MINS

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1 small brown onion, chopped

1 canned crushed or diced tomatoes

1/2 can tomato puree

4 free range eggs

2 chorizo sausages (mild), sliced 

2 chillies, cut 

1 tsp chilli flake or chilli powder

4 cloves garlic, crushed

1 tbsp olive oil  

1 tbsp Moroccan spice powder (if you can't find this, combine 1 part cumin powder, 1 part turmeric powder & 2 parts paprika powder)

salt & pepper to taste 

fresh bread to serve & basil to garnish

METHOD

Preheat oven to 195 degrees celsius (fan forced). 

In a baking dish, mix the tomato puree, canned diced tomato (you can rinse out the cans with a bit of water and add into the mix), chopped onions (you may choose to brown the onion in a pan first), chillies, spice mix, garlic, olive oil together. 

Once combined, fold in the sliced chorizo. Make sure you cover any pieces of chorizo with the sauce so it does not burn. Put the dish into the oven for 25 minutes. Make sure you check on the dish regularly to avoid anything burning or the chorizo over cooking (give it a stir whenever you check). 

Once the chorizo is almost cooked (the slices will begin to curl and the colour turns lighter), take the dish out of the oven, crack the eggs, one at a time into a separate bowl first (this is in case any of the eggs break apart when you crack it or rotten, this way, you won't ruin the whole dish). Then add the eggs, one at a time, on top of the dish. 

Put the dish back into the oven for a further 5 minutes (or 7 minutes if you prefer the yolk less runny). 

Garnish with basil leaves & serve with bread and some cracked pepper. 

Happy brunching! xOxo