Tomatina Shakshuka
Whether it be a easy breakfast over the weekend or a quick dinner during the week, this perfect one pan Tomatine Shakshuka will sure to be a winner. Filled with flavour from screaming seeds Tomatina mix, smokey chorizo and a rich tomato sauce all topped with runny eggs, creamy avocado Greek yoghurt & dill. A delicious little number eaten anytime of the day. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
Serves 4
Effort: Easy
Prep: 5mins
Cook: 15mins
Ingredients
2 Chorizo sausages, sliced
2 Tbsp Tomatina mix
1 Can chickpeas, 440g
1 Can diced tomato
250ml Passata
4 eggs
2 Hass avocado
1 Cup natural Greek-style yoghurt
Fresh dill
Salt & pepper
Method
Place sliced chorizo in a large frying pan over a medium heat and cook for 2-3 minutes until browned.
Add Tomatina mix, diced tomato, passata & chickpeas. Stir well and let it reduce and thicken slightly.
With a spoon make 4 wells in the mixture and crack the eggs into them. Cover the pan with a lid or foil and cook, on a low heat for 6-10mins - the yolks should still be runny.
Remove from the heat and top with sliced avocado, Greek yoghurt, chopped fresh dill, salt & pepper to taste.
Serve with sliced crusty bread & butter.
Hints & tips
You’ll need to be able to cover the pan in this recipe – it’s essential for poaching the eggs evenly and gently.
Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 6 minutes. If you like firmer yolks, you can cook them for up to 10 minutes on a low heat.
Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
