Shakshuka
  • Serves icon Serves 4-6
  • Time icon Hands-on time 10 min, Oven-time 60 min

”This version of the now famous North African dish is super easy as it completely cooks itself in the oven, allowing you to get on with important stuff like reading the weekend papers.” – Sue Quinn

Ingredients

  • 1 large red onion, halved and thickly sliced, layers separated
  • 2 large red peppers, sliced
  • 2 tbsp olive oil
  • 200g chorizo, cut into 2-cm cubes
  • 2 x 400-g cans chopped tomatoes
  • 3 garlic cloves, crushed
  • 2 tsp hot paprika
  • 2 tsp ground cumin
  • 1 heaped tbsp rose harissa paste
  • 4-6 large eggs
  • 200g feta cheese, crumbled
  • handful of coriander leaves and stems, roughly chopped

Method

  1. Preheat the oven to 200C/400F.ΠPlace all the ingredients, except the eggs, feta and coriander, in a 30 x 20 x 5-cm roasting tray. Add 150ml water and stir well so all the ingredients are combined.
  2. Bake for 45 minutes, stirring frequently and adding aΠsplash more water towards the end of cooking if neededΠto prevent the sauce becoming too thick.
  3. Make indentations in the sauce with a spoon and crackŒ in the eggs. Bake for about 10 minutes more, but watch the eggs carefully so the yolks don’t overcook: the yolksŒ need to be gooey. Sprinkle over the feta and coriander and serve immediately.

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