Chorizo Shakshuka

It’s the widely loved Maghrebi dish with a Spanish twist. Ingredient Picking Tips: • Tomatoes: Avoid canned tomatoes with calcium chloride. This preservative hardens the tomatoes. Canned tomatoes with the preservative citric acid will make tomatoes more acidic (my preference). For sweet canned tomatoes, opt for San Marzano (expensive but sweet) or canned cherry tomatoes (keep in mind it will have more peel). If you opt for the fresh tomato route, prep time will be longer and tomatoes should cook longer. • Chorizo: I only use more expensive Ibérico chorizo. I have not tried other types and this spanish chorizo is the only one I can recommend. I also use minced chorizo, but if you have the link, make sure you only use a small slice. • Onions: I use canned fried onions to save time. Any onion will do but I prefer sweet onion. If you use fresh onions, the cooking time and prep time will be longer. Cooking tips: • Try to let the tomatoes cook for a long time with a balanced, medium heat. If you are in a hurry, it isn’t quite necessary, but I personally think it makes the greatest difference in flavor. Sometimes it’s not about the ingredients you pick, but the way you choose to cook them. Health tips: • If you are trying to cut down on the oils, please skip the fried onions altogether. The recipe is still equally delicious without it.

Unbalanced

% Daily Values based on a 2,000 calorie diet