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Chorizo Shakshuka

Chorizo Shakshuka

with Warm Crusty Bread

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Some say sleep is like a time machine to breakfast, but you don’t need to wait until tomorrow morning because breakfast starts tonight! This delightful Shakshuka punctuated with fragrant chorizo is enjoyed for every meal the world over; from Tunisia to Israel to Turkey and beyond.

Allergens:EggMilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

brown onion

1

chorizo

(May be present Milk, Soy)

1 clove

garlic

1

red capsicum

1 tin

diced tomatoes

⅓ bunch

parsley

½ bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

2

bake-at-home bread rolls

(ContainsGluten)

Not included in your delivery

2 tsp

olive oil

¼ cup

hot water

1 tsp

brown sugar

(May be present Milk, Soy, Gluten, Tree Nuts, Peanuts, Sesame)

4

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3000 kJ
Fat40.7 g
of which saturates14.9 g
Carbohydrate36.7 g
of which sugars14.7 g
Dietary Fibre0 g
Protein45.5 g
Cholesterol0 mg
Sodium1670 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Dish
Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the brown onion and chorizo. Peel and crush the garlic. Cut the red capsicum into 2 cm pieces. Finely chop the parsley, wash the baby spinach, and crumble the fetta cheese.

2

In a medium ovenproof pan add the olive oil and heat over a medium-high heat. Add the brown onion and cook for 5 minutes or until soft. Add the chorizo, garlic and red capsicum and cook for 5 minutes, stirring regularly. Add the diced tomatoes, hot water, brown sugar and half the parsley, bring to the boil, then lower the heat and simmer for 5 minutes. Stir through the baby spinach and cook for a further 2 minutes. Season to taste with salt and pepper. Remove pan from the heat. Tip: If you don’t have an ovenproof frying pan, transfer the mixture to a large baking dish.

3

With a spoon make a little well in the sauce and crack one of the eggs into the well, repeat until you have added all of the eggs. Tip: Crack each egg into a mug or small bowl individually and then gently pour into the sauce, this ensures any shells or bad eggs are kept separate from the sauce.

4

Sprinkle the fetta cheese over the top and place into the oven for 15 minutes, or until the egg whites have set. This is a great time to place your bread rolls into the oven as well. Bake them for about 5 minutes or until warmed through.

5

Sprinkle with the remaining parsley and serve with the warm bread rolls.