Spanish-style shakshuka

Name: Spanish-style shakshuka
Cuisine: Moroccan, Greek, European, Mediterranean, American, African, Southern
Ingredients: 75g chorizo, finely chopped; 2 tsp olive oil; 1⁄2 red onion, peeled and finely sliced; 1⁄2 red pepper, deseeded and sliced; 1⁄2 yellow pepper, deseeded and sliced; 1⁄2 tsp smoked paprika, plus extra to serve 1⁄2 tsp ground cumin; 2 tsp tomato puree; 205g tinned chopped tomatoes; Salt and pepper; 2 large eggs; 2 tbsp yoghurt, such as Greek, natural, soya

2 steps

Updated at: Thu, 17 Aug 2023 04:48:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories560.4 kcal (28%)

Total Fat40.7 g (58%)

Carbs22.4 g (9%)

Sugars12.2 g (14%)

Protein27.9 g (56%)

Sodium1789.4 mg (89%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

75gchorizo

finely chopped

2 tspolive oil

0.5red onion

peeled and finely sliced

0.5red pepper

deseeded and sliced

0.5yellow pepper

deseeded and sliced

½ tspsmoked paprika

plus extra to serve

½ tspground cumin

2 tsptomato puree

205gtinned chopped tomatoes

2 Tbspyoghurt

such as Greek, natural, soya

Instructions

Step 1

Heat the olive oil in a small frying pan set over a medium heat. Add the chorizo and fry gently for 3–4 minutes. Add the onion and peppers and fry for 5 minutes until softened. Add the spices and tomato puree, fry for a minute then add a splash of water. Pour in the tomatoes, stir everything together then bring to a simmer. Cook for 8–10 minutes until the mixture has reduced down slightly, then season to taste with salt and pepper.

Step 2

Use a spoon to create two wells in the tomato mixture then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the egg whites are set but the yolks are still runny. Remove the lid, spoon over the yoghurt and finish with a pinch of smoked paprika to serve.

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