Chorizo-Harissa Shakshuka and Toasted Flatbreads
with Greek Style Cheese and Bell Pepper | Serves 2
Inspired by the North African shakshouka, this vibrant and delicious brunch dish has been given a Mediterranean twist by adding punchy chorizo and crumbling Greek style salad cheese over the top. Serve up with toasted flatbreads for dipping and scooping!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
60 grams
Diced Chorizo
50 grams
Harissa Paste
(Contains Sulphites)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
4 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and fry, stirring frequently, until just soft, 3-4 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) When the pepper is just soft, add the chorizo and cook, stirring frequently, until golden, 2-3 mins.
b) Stir in the garlic and cook for 1 min more.
a) Add the harissa paste (use less if you'd prefer things milder) and chopped tomatoes to the pan.
b) Stir well to combine and cook until the sauce has thickened, 2-3 mins. Add a splash of water if it's a little too thick.
c) Once thickened, taste and add salt and pepper if needed. TIP: If your pan isn't big enough to fit all the eggs, divide the sauce between two pans now.
a) Use a spoon to make a small well for each egg (see pantry for amount) in the sauce. Crack an egg into each well, making sure they don't touch the bottom of the pan.
b) Cover the pan with a lid or foil and simmer until the whites of the eggs are set, 3-4 mins. If you like your eggs a little firmer, cook for an additional 2 mins. IMPORTANT: Ensure egg whites are fully cooked.
a) Toast the flatbreads in your toaster until golden.
b) If you're using the oven, put the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
c) Once toasted, tear your flatbreads into pieces.
a) Once the eggs are cooked, share the shakshuka between 2 bowls.
b) Crumble over the Greek style salad cheese and serve with the flatbread slices alongside for dipping and scooping.
Enjoy!
