2 Jars of Miza Smoky Tomato Sauce 2 Red Peppers, thinly sliced
2 Garlic Cloves, finely chopped
1 Bird’s Eye Chilli, finely chopped
Small Handful of Parsley, finely chopped
(Optional) 2 Inch Piece of Chorizo, diced
(Optional) 1/2 Feta Block, crumbled
1/2 Red Onion, finely sliced
50ml White Wine Vinegar
To Serve: Crusty Sourdough Bread
Cook Time: 0030 Serves: 05-06
Preheat the oven to 220C. Prepare the vegetables first. Deseed and thinly slice the red peppers. Spread the red peppers on a lined baking tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for 15 minutes.
In a large ovenproof deep-sided frying pan over medium/high heat, add 1/2 tbsp olive oil. Add the chorizo and fry for 2-3 minutes, then add the garlic and chilli. Then add the Smoky Tomato sauce and 1/2 jar of water. Mix well and stir through the red peppers.
Meanwhile make the pickled red onion. Combine the vinegar, water and sugar in a small saucepan and cook over low/medium heat to melt the sugar. Once melted, increase the heat and bring to a boil for 2 minutes. Pour the liquid over the sliced red onion in a bowl and leave to pickle.
Using a spoon make a small indent in the sauce to fit an egg and crack an egg into the hole. Repeat with the other eggs. Simmer the sauce for 5-8 minutes before transferring to the oven at 175C. Cook the eggs gently, keeping an eye on the whites - they should be JUST set or you might overcook the egg yolks. The whites should still have a slight wobble to them as they have been poaching in the sauce.
Serve the shakshuka with chopped parsley, crumbled feta and the pickled onion. Enjoy with some delicious sourdough to soak up all that goodness!