I adore a shakshuka. For me, it’s got everything a brunch dish should have. This version is super quick and easy to make, using chorizo, which, let’s face it makes everything better. The bit I love the most is the little drizzle of tahini at the end. It just Lux’s it up with a silky smooth finish. Heaven.
1. Heat the oil in a non-stick frying pan over a medium heat. Add the onion and chorizo and cook, stirring occasionally for 4-5 minutes until a little golden.
2. Add the garlic, tomatoes, smoked paprika, chilli and a good pinch of salt to the pan. Mix well and reduce the heat to medium-low. Cook, stirring occasionally for 4-5 minutes until the tomatoes have broken down into a thick sauce. Add a little water to help them if they need it.
3. Using the back of a spoon, make a few wells in the sauce and crack the eggs into them. Season the whites with salt and a tiny pinch of the smoked paprika. Cook for 6-8 minutes until the whites are set. Muddle the whites into the sauce with a skewer to help them set.
4. Scatter the parsley over the top and drizzle over a little tahini. Serve immediately with plenty of bread.
1 tbsp olive oil
1 red onion. finely chopped
100g chorizo, finely chopped
1 clove garlic, finely chopped
4 tomatoes, finely chopped
1 tsp smoked paprika, plus a pinch for the eggs
1 tsp chilli flakes
4 free range eggs
A small handful of roughly chopped parsley leaves
Tahini to serve
Bread to serve