Skip to content
Hamburger Menu

Warm hearty shakshuka

When it comes to cozy autumn dishes, shakshuka is definitely at the top of the list for us. This dish originates from North Africa, and it's traditionally made with eggs, tomatoes, and peppers. Shakshuka is the perfect dish for a lazy weekend morning, or even for a quick and easy weeknight dinner. There are endless ways to customise shakshuka, but our personal favourite is to add in some feta cheese and fresh herbs. The feta adds a nice tanginess to the dish, and the herbs give it a beautiful flavour. If you're looking for a delicious and easy recipe to try this autumn, we highly recommend giving this shakshuka a try! This goes perfectly with our Alfynal DOP Vinos.

 

 
Shakshuka

Warm hearty shakshuka

  • Category: Dinner
  • Cuisine: Middle East and North Africa
  • Servings: 4
  • Prep Time: 15min
  • Cook Time: 25min
  • Total Time: 40min

Ingredients

  • 1 medium white onion, chopped

  • 1 red pepper, chopped

  • 4 garlic cloves, chopped

  • 2 tsp paprika

  • 1 tsp cumin

  • 0.25 tsp chili powder

  • 1 400ml can of whole peeled or diced tomatoes

  • 4 large eggs

  • 100g chorizo, chopped

  • small piece of feta for crumbling on top

  • salt and pepper, to taste

  • 1 pinch of chopped fresh coriander

  • 1 pinch of chopped fresh parsley

Intructions

  1. Add the chopped chorizo to a large high-sided frying pan or cast iron skillet and turn the heat to medium. Don't wait for the pan to heat up before adding the chorizo. It's better to start with a cold pan so the oils render out from the chorizo gradually.

  2. When the chorizo oil has rendered, remove the meat from the pan and place to one side. Add the pepper and onion to the pan and cook in the chorizo oil for 5 minutes or until the onion becomes translucent. If there isn't enough oil, you can add a small glug of olive oil at this point to move things along.

  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

  4. Add the chorizo back in

  5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan with a lid and cook until the eggs yolks are done to your liking. We like ours a little runny!

  6. Garnish with crumbled feta, coriander and parsley and serve with crusty bread. Oh, and don't forget the Alfynal!

Notes

Print Recipe
vineyard

Richardson Wines have over 40 years in the food and drinks industry. We've visited some of the world's best vineyards and brought back the finest wines they have to offer. Now we can deliver them right to your doorstep.