Eggs Shakshuka

Ingredients

Serves ~6 (makes 1 large cast iron pot)

1.5 med onions (2 if small), finely chopped

2x 400g canned diced tomatoes

2x chorizo, sliced

1 red bell pepper, finely diced

(Optional: 3 large mushrooms, sliced)

4 large cloves garlic, minced

6 eggs (or 1 per person)

200ml water (or chicken/veg stock)

Seasoning:

- 3x tsp paprika and cumin powder each (or cumin seeds - stronger flavour)

- Generous sprinkle of parsley flakes

- Generous salt and pepper

Optional extras: tomato paste

Directions

1. Heat oil in a medium size cast iron skillet/stainless steel pan over medium high heat. Add garlic and onion, cook until onion is translucent. Add capsicum.

2. Add chorizo, cook until fragrant. Add canned tomatoes, (tomato paste + broth if adding), paprika, cumin, salt and pepper. Mix to combine well.

3. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don’t want dry sludge, needs to still be saucy).

4. Make indentations in the mixture and carefully crack the eggs in. Leave to cook until edges of whites are set. Sprinkle with parsley flakes and serve with crispy bread.