Breakfast Shakshuka with Chorizo and Persian Feta

Method

  1. Preheat oven to 180°C (or 160°C fan forced).
  2. Heat olive oil on medium heat in a 25cm cast iron skillet (you can use a suitable heavy-based saucepan or enamel French pan for serving). Ensure your dish has a handle that can be put in the oven.
  3. Add chorizo and sauté until golden. Remove chorizo and set aside. Add the butter and onion and sauté slowly until browned and caramelised (about 5-7 minutes). Add garlic, paprika and cumin and stir for 1-2 minutes.
  4. Pour in the whole tin of tomatoes, season with salt and a pinch of caster sugar. Simmer for 10 minutes or until mixture has thickened.
  5. Remove pan from heat and stir through crumbled feta and chorizo.
  6. Crack eggs on top of the tomatoes and transfer the pan to the oven. Bake until eggs are set (about 7 minutes).
  7. Remove from oven and garnish with feta, coriander leaves and cracked pepper.

TIP: Serve with crusty warm bread.