Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chorizo shakshuka. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Shakshuka is a spicy tomato and poached egg dish originally from North Africa. It is now popular all over the Middle East and has made it's way to America, too. This is a delicious, spicy Mexican version using fresh eggs, chorizo, Cotija cheese, and cilantro.

Chorizo Shakshuka is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chorizo Shakshuka is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have chorizo shakshuka using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chorizo Shakshuka:

1. Make ready 1 Glug Olive oil
2. Prepare 150-175 g Chorizo cubed
3. Take 1 Onion
4. Prepare 1 Red Onion
5. Make ready 1 Red Pepper
6. Make ready 1 Yellow Pepper
7. Make ready 3 Cloves Garlic or 1 Teaspoon Lazy Garlic
8. Take 1 Squeeze Tomato Puree
9. Make ready 1 Tin Chopped Tomatoes
10. Get 1 Teaspoon Smoked Paprika
11. Prepare 1 Teaspoon Cumin
12. Prepare 1 Teaspoon Turmeric
13. Make ready 1/2 Teaspoon Cayenne Pepper
14. Take 4 Large Free Range Eggs
15. Take 50 g Feta
16. Take Small bunch Coriander
17. Take Small bunch Parsley

Poached, scrambled or fried, they're good for breakfast or dinner. As far as one pan dishes go, shakshuka must rate as one of the best places for an egg to land. I've decided to give my Chorizo Shakshuka some Spanish. The spicy chorizo amplifies the peppers and tomatoes, for something extra special.

Instructions to make Chorizo Shakshuka:

1. 1. Soften the onions, peppers and garlic in a pan with the olive oil, then add the chorizo and leave it to cook for 5 mins on a medium heat.
2. 2. Add the tomato puree, smoked paprika, cumin and tumeric a splash of water and cook for a further 5 mins.
3. 3. Add the tinned tomatoes and simmer for 15 mins.
4. 4. Chop the fresh herbs and add to the pan. Make 4 wells in the sauce and crack the eggs gently into them, cook for about 4 mins until the whites are cooked but yolks are still runny!
5. 5. Crumble in the feta and serve! Serve with rice for a more filling meal.

Another small change I make to my Shakshuka recipe is the addition of feta cheese at the end. The saltiness of the feta adds another layer to the brilliantly ruby filled skillet. Typically the sauce is vegetarian and may include beans or potatoes. This keto version of Chorizo Shakshuka is a twist on the traditional and incorporates some Mexican flavors. It's made with spicy chorizo sausage and tomatoes, simmered with chili powder and cumin, and topped with queso fresco and cilantro.

So that is going to wrap it up for this special food chorizo shakshuka recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!