Red Pepper Shakshuka
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
6 Eggs
(Optional) 2 Inch Piece of Chorizo, diced
(Optional) 1/2 Feta Block, crumbled
1/2 Red Onion, finely sliced
50ml White Wine Vinegar
50ml Water
15g Sugar
To Serve:
Crusty Sourdough Bread
Cook Time: 0030
Serves: 05-06
Instructions
- 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!
