BRUNCH / March 19, 2018

EASY CHORIZO SHAKSHUKA

There has been one recipe I have been dying to try for what seems like forever now, EASY CHORIZO SHAKSHUKA.

It’s a recipe that has been on my meal plan and recipe list for way too long (you have one of those too, right?).

The time finally came when we had a free day to make this baby and devour it all in one so we went for it and never looked back.

And that means it’s time to share this gold mine with you and let you in on the secret of this incredibly Easy Chorizo Shakshuka.

This recipe makes the most wonderful BRUNCH, breakfast, snack, or meal.

Depending on your mood of course and which way you choose to enjoy it and when!

A mixture of fire roasted tomatoes are cooked low and slow with chopped red peppers and onions until soft and bubbly.

Crumbled chorizo sausage is tossed in to give an awesome texture and add to the saucey dish.

Eggs are cracked into pocket holes in the sauce and simmered in the flavors until the white are firm.

To top it all off crumbled goats cheese and fresh cilantro are garnished on top.

Served with a hot toasted Italian bread loaf, this Easy Chorizo Shakshuka can not get any better.

Dip the crusty bread in the eggs, then the tomato sauce, and pick up some sausage, it’s magnifico!

Total Time 45

Servings 6

HEAT OLIVE OIL IN A LARGE PAN AND TOSS IN ONION, COOK UNTIL JUST TRANSLUCENT
ADD IN THE RED PEPPER AND COOK UNTIL SOFT FOR ABOUT 5 MINUTES
TOSS IN THE CRUSHED TOMATOES, SAMBAL OELEK, CUMIN, PAPRIKA, AND SALT
BOIL AND THEN TURN THE HEAT TO LOW, CONTINUE TO SIMMER UNTIL THICK (ABOUT 20 MINUTES)
COOK CHORIZO IN A SEPARATE PAN UNTIL BROWNED, DRAIN GREASE AND ADD INTO SAUCE
ONCE SAUCE IS COMPLETELY THICK, MAKE 5 LITTLE POCKETS
CRACK THE EGGS INTO THE HOLES AND COVER, COOK UNTIL WHITES ARE FIRM (ABOUT 8-10 MINUTES)
REMOVE FROM HEAT, SEASON WITH S&P
GARNISH WITH CILANTRO AND GOATS CHEESE
SERVE WITH HOT CRUSTY BREAD