This is it! Two weeks late, but new recipe #100 is finally here! Although I’m excited, it’s mostly because I’m so happy to be rid of this numbering system. So over it. It’s definitely good to be unique in some ways, but numbering my posts for the sake of a personal challenge isn’t one of those ways. It was good while it lasted, but it has definitely run it’s course.
On that note, I should point out that this dish could have been called a number of things “with Chorizo”. I adapted this dish from Gordon Ramsay’s North African Eggs recipe, though the general idea of poaching eggs in cumin-seasoned tomatoes, peppers and onions is traditionally called “Shakshouka” or “Shakshuka”. Though more fun to say than Ramsay’s title, it somewhat pales in comparison to the alternative: “Eggs in Hell” (or “Eggs in Purgatory”). While I’m not 100% sure that Shakshuka and Eggs in Hell are quite the same thing in purists eyes, the idea of poaching eggs in a simmering tomato-based sauce is common to both.
Call it whatever you want, for whatever reason you want (for the record, I love how exotic “Shakshuka” sounds), this dish is freaking fantastic. To top it all off, you look like an absolute rock star presenting this skillet full of goodness at the breakfast table.
Seriously, it’s that good.
On a completely different note, after a full year of blogging, Jamie Oliver still has no idea that I even exist. I mean, what’s a guy to do when he simply wants his culinary hero to know that he started a food blog named in his honour…and then, you know, promote said blog on Twitter and Instagram to millions and millions of followers. Does anybody reading this know him? He’s got some extra time on his hands, doesn’t he?
Shakshuka with Chorizo
- 1 tbsp. olive oil
- 1 onion, roughly chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 Serrano pepper, seeds and membrane removed, finely diced
- 2-3 garlic cloves, thinly sliced, then roughly chopped
- 1/2 tsp. ground cumin
- 5 ripe tomatoes, roughly chopped
- 3/4 tsp. sea salt & 1/4 tsp. ground black pepper, plus extra to taste
- 1 lb. pack of raw chorizo sausages, cut in thirds, skin pricked
- 4 large eggs, preferably free range
- 1-2 stalks green onion, thinly sliced, for garnish
- cilantro leaves, for garnish
- good-quality crusty bread, for serving (optional)
- Add the olive oil to a large skillet over medium (or slightly lower) heat
- Toss in the onion and sauté for around 5 minutes, stirring frequently. If the onions start to brown, be sure to turn the heat down a bit.
- Toss in the bell peppers and continue to sauté for another 5 minutes, still stirring frequently.
- Stir in the garlic and the Serrano pepper and cook for an additional 2 minutes.
- Toss the cumin into the skillet, give it another good stir, and cook a minute longer.
- Stir in the tomatoes along with the salt and pepper, and cook for 10 minutes, stirring occasionally. Adjust the heat as necessary to achieve a simmer.
- Add the chorizo to the skillet, pushing them down into the simmering veggies and spooning the veggies over top of the sausages as well.
- At this time, preheat the oven to 375°F.
- Simmer everything in the skillet for another 20 minutes, stirring occasionally during this time. If it starts to dry out and stick to the bottom of the skillet, add a couple tablespoons of water.
- Taste and season with additional salt and pepper if necessary.
- Make 4 wells in the skillet and crack the eggs straight into them. Place the skillet in the oven and bake for 6-8 minutes, until the whites are set but the eggs are still runny.
- Remove from the oven and top with the green onions and some cilantro leaves, either whole or chopped.
- Serve hot, ideally with some good crusty bread for sopping up the juices
Once again I’m sharing over at Fiesta Friday. This week our two co-hosts are Sonal and Petra. If you get a chance, be sure to check out both of their blogs. Personally, I think Sonal’s Paneer Butter Masala looks absolutely amazing, and Petra’s Crab Ravioli is making me crave second lunch at the moment.