Shakshuka Eggs
Make the sauce in advance if you want to enjoy this for breakfast
Makes enough for: 4 people
Ingredients
- 30 mls olive oil
- 1 large onion, peeled and finely chopped
- 1.25 mls chilli flakes
- 100 g chorizo, thinly sliced
- 750 g plum tomatoes, diced
- 15 mls tomato paste
- 7.5 mls fructose
- 5 mls smoked paprika
- salt and freshly ground black pepper to season
- 8 eggs
Method
- Place the oil into a large sauté pan that has a lid and heat over a medium temperature
- Add the onions and sauté until soft then add the chilli flakes
- Fry until you can smell the chilli then add the chorizo
- Fry until the onions are stained from the chorizo then add the tomatoes, tomato paste, fructose and paprika
- Stir to combine then season to taste
- Cover and reduce the temperature and cook the sauce for 30 minutes, stirring occasionally, until the tomatoes have broken down
- Remove the lid and make dips in the sauce for the eggs
- Carefully break the eggs into the dips and season the yolks with salt
- Cover and leave to cook for 10 minutes, or until the eggs are done to your liking