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Shakshuka with chorizo and artichoke
Course:
Breakfast, Brunch, Lunch
Cuisine:
Mediterranean Inspired
Keyword:
artichokes, chorizo, eggs, tomatoes
Servings:
5
people
Author:
Steve Paris
Adding some spice and earthiness to a classic North African dish, this shakshuka with chorizo and artichoke makes a quick, healthy, and incredibly tasty brunch or lunch.
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Ingredients
10
medium sized tomatoes
as red as possible
2
red peppers
2
medium onions
diced length wise
3
large mild chillies
1
head of garlic
400
g
artichoke hearts
one can
2
tsp
cumin
2
tsp
smoked paprika
1
tsp
ground black pepper
1/2
cup
Parsley
chopped finely
100
g
chorizo
chopped into small pieces
5
eggs
4
Baguettes
Instructions
Halve and de-seed peppers.
Halve tomatoes.
Place peppers and tomatoes on a baking tray, sprinkle with olive oil, salt and pepper, and bake at 180 deg for 40 minutes.
Roast garlic at the same time (
method
).
Simmer the chorizo in a skillet until the fat has rendered (3-4 minutes).
Add the onion to the skillet and saute together with the chorizo until softened.
Add finely chopped chillies and simmer for 5 minutes more.
Remove skins from tomatoes, chop out and discard the hard white inner core, chop and add flesh and juices to the pan with the onions.
Dice the peppers length ways, then in half (to get 5mm x 50mm pieces). Add to the pan.
Squeeze garlic cloves from the roasted bulb. Add to the pan.
Add the cumin, smoked paprika, and pepper to the pan.
Simmer until juices evapourate and it becomes a thick sauce.
Halve or quarter the artichoke hearts and add to the ragout, fold gently in.
Make depressions in the ragout and break an egg into each one. (you should break into a bowl first, and remove shell and excess white if necessary).
Cover and cook until the whites are white but the yolks still a little runny.
Serve with a salad, and some sliced baguettes drizzled with olive oil and parsley and baked a little until just starting to get crispy.
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