Shakshuka, or Turkish eggs as it’s often called makes for a really tasty brunch or a great lunch or dinner. It’s great served with fresh warm bread and butter so that you can mop up the delicious sauce its cooked in. It can be made fresh from scratch or if you’ve got spare sauce from a pasta dish with ingredients like capers, pepper etc in it then if you add that to your skillet, let it warm and then add the egg(s) that works well too and is a great way to use up leftovers.
1/2 can chopped tomatoes
1 tbsp tomato puree
1/2 white onion diced or 1 small onion
Handful chopped chorizo
1/2 red pepper chopped
1 tbsp capers
1 clove garlic diced
Heat a glug of oil in a pan and add the garlic, pepper and chorizo. Cook until pepper softens a bit. Then add the chopped tomatoes and tomato puree, sugar and then the capers. Stir and let it simmer and reduce, cook for about 8-10mins. Then make a dip in the middle of the sauce and crack the egg into the dip. Cover with a lid or tin foil and cook for 6-8mins until the egg is cooked but yolk is still runny. Serve from the pan with some parsley or coriander and season to taste.