Need a pick me up? Try this indulgent breakfast for one!
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 clove garlic, minced
1 spicy chorizo sausages, sliced (about 100g)
½ bottle of Craft Truffles’ Spicy Tomato & Black Truffle Pasta Sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
2 large eggs
Feta cheese, crumbled, for garnish (optional)
Fresh parsley or cilantro, chopped, for garnish (optional)
Steamed spareribs with black truffle salsa
Instructions
- Sauté the sliced chorizo in a large skillet over medium heat until
brown. Remove from skillet. - Add the chopped onion and red bell peppers and cook for approx. 5 mins or until they soften. Add garlic.
- Return the chorizo to the skillet, pour in the tomato pasta sauce.
- Add the smoked paprika and ground cumin. Stir well to combine.
- Season with salt and pepper to taste.
- Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Make small wells in the shakshuka mixture using the back of a spoon.
- Crack an egg into each well, being careful not to break the yolk.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
- Garnish with fresh parsley or cilantro and feta cheese.
- Serve the shakshuka hot, straight from the skillet, with crusty bread.
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