Mediterranean Shakshuka

Mediterranean Shakshuka - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Best Mediterranean Shakshuka You’ll Ever Make

This Mediterranean-style shakshuka brings bold flavour with smoky Spanish chorizo, sweet capsicum, and warming spices, all simmered in a rich tomato base. Born in North Africa and loved across the Mediterranean, it’s the kind of dish you could eat from dusk till dawn, yep, the soundtrack vibe gave me flashbacks to that movie!

The seared chorizo adds deep, savoury notes, while the eggs poached in the sauce mixed with the chorizo oil, turn it into pure comfort.

Topped with feta and fresh herbs, just grab that crusty bread with olive oil, you won’t want to waste a drop.

Ingredients

2 tbsp olive oil (half for bread) 7oz – 200g spicy cured chorizo, sliced into coins
1 red onion, finely sliced
1 red capsicum (bell pepper), sliced into strips
2 garlic cloves, finely chopped
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp chilli flakes (optional, for extra heat)
1 can (14oz – 400g) crushed tomatoes
1 tbsp tomato paste
Salt and cracked black pepper, to taste
Eggs & Garnish 4 large eggs cracked into individual cups
½ cup crumbled feta cheese
Fresh coriander, chopped
Crusty sourdough bread or warm pita, to serve

Steps

Step 1
In a large frying pan over medium heat, heat 1 tbsp olive oil.
Step 2
Add chorizo slices and cook for 3 to 4 minutes until caramelised and the oil is flavoured. Remove and set aside, leaving the oil in the pan.
Step 3
Add onion and capsicum. Sauté for 5 minutes until soft.
Step 4
Stir in garlic, smoked paprika, cumin, and chilli flakes. Cook for 30 seconds until fragrant.
Step 5

Add tomato paste and fry it 30 seconds to release flavour.
Return the cooked chorizo and add crushed tomatoes. Season with salt, pepper. Simmer for 8 to10 minutes until thickened.
Step 6
Make 4 small wells in the sauce. Crack in the eggs. Cover and cook over low heat for 6-8 minutes or until the eggs are just set.
Step 7
Top with crumbled feta and fresh coriander.
Step 8
Serve straight from the pan with crusty bread topped with olive oil or warm pita.

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