African Eggs/ Shakshura

Serves 2

Ingredients:

125g chorizo, sliced

1 onion, roughly chopped

1 red pepper, diced

2 cloves of garlic, crushed

2 tsp paprika

1 tsp cumin

Chilli powder, to taste- depending on the heat of your chorizo

2 TBS tomato paste

1 Tin chopped tomato

150g Rosa tomatoes, halved

1 cup chicken stock/water

1 TBS sugar

Salt and Pepper

4 eggs

Basil

Ciabata/baguette to serve

Method:

Heat a large oven proof pan/ casserole dish, and fry the chorizo until crispy.

Remove the chorizo from the pan, and sauté the onions in the chorizo oil until soft and translucent. Add the red peppers and garlic and cook till golden brown.

Add the paprika, cumin and chilli powder and cook until fragrant before adding the tomato paste and cooking for a further 2 minutes.

Add the tinned tomatoes, Rosa tomatoes and water. Season well with salt and pepper and add the sugar. Cover the pan/ casserole with a lid and cook, stirring occasionally and adding more liquid if necessary, for 25-30 minutes, until the tomatoes are sweet and well cooked.

In the meantime, preheat the oven to 180°C.

Remove the lid, and return the chorizo to the pan. Allow all the liquid to reduce, until you are left with a thick, tomatoey mass.

Using the back of a spoon, make 4 indentations into the tomato, and crack an egg into each.  Place the dish into the oven and cook for 10-15 minutes until the egg whites are set and the yolks are still a little runny(if you don’t like runny yolks, just leave them in a little longer).

Remove from the oven, top with basil and serve with chunks of fresh ciabata or baguette.

This is also really delicious topped with a chopped avocado salsa, with loads of coriander and lime juice!