Sausage Shakshuka with Crusty Bread
If you stay the night at mi casa, you'll probably have this for brunch the next morning. It's my favourite brunch recipe and an easy one to experiment with as well.
Ingredients
Olive oil
1 red onion
2 tsp paprika
2 tsp smoked paprika
2 tsp ground cumin
½ tsp chilli flakes
½ tsp cayenne
¼ tsp garlic salt
3 roasted red peppers
2 garlic cloves, crushed
1 tbsp tomato puree
4 sausages
1 can chopped tomatoes
½ veg stock cub (maybe a whole one)
4 eggs
Fresh bread
Method
Chop the onion and heat a frying pan with 2 tbsp of oil. Add the onions to the pan and cook them low and slow (I cook them for as long as I can without them burning). When softened, add the spices in. Mix in the spices and 1 tbsp olive oil until it forms a deep rich colour almost like a paste.
Add in the garlic clove and continue to cook for a minute or two then stir in the tomato puree.
Meanwhile, chop the roasted peppers into small pieces and on another chopping board, slice the sausages into bite size pieces. Add the sausage into the pan to brown then after a little while add the peppers in too.
Add a can of chopped tomatoes to the pan. Crumble in half a stock cub and stir well so it's throughly mixed. You may want to add more of the stock cube depending on taste.
Simmer for 10-15 mins until the consistency is quite thick and the excess water has evaporated.
You want the consistency to be quite thick and not watery. I recommend using a good quality can of chopped tomatoes. If your mixture does end up quite watery then just reduce the mixture for longer.
Pre-heat the grill to a high heat.
When your mixture is almost ready, make four little pockets in the mixture. Break an egg into each of these. Season the top of each egg and leave to cook for 5 minutes.
If you've made your shakshuka in an oven proof pan then place under the grill for the final 3 minutes to cook the top of the eggs. If not, then place a lid over the top and cook for a further 4 minutes.
When the egg white is cooked but the yolks still runny, remove from the heat.
Serve with bread/pitta and sprinkle some parsley on top for garnish.
Enjoy!
