One pan chickpea chorizo shakshuk-ish

February 12, 2020

I am a sucker for a dish you can have at any time of the day. Quick to rustle up and ideal for a mid-week dinner or weekend brunch. Did I mention it’s a one-pan situation?

You can easily adapt it. Vegan? No problem, leave out the chorizo, eggs and parmesan. Veggie? Do without the chorizo and parmesan. You get the gist. The recipe below is for those who want to go all-out, but it goes without saying, strip back/add to this shakshuk-ish as you wish.

Anecdote

This dish has been good to me. It’s resilient. And by that, I mean, you can’t reeeallly overcook it, a dash too much spice can be fixed, you can deviate from measurements and adapt the ingredients. It also uses cupboard and fridge staples.

Ingredients

Serves 3

  • Small glug of oil*

  • 2 chopped/sliced garlic cloves

  • 1 chopped/sliced medium onion

  • 1 sliced red bell pepper (into strips)

  • 1/2 chopped chorizo ring (remove outer casing and slice into discs)

  • 400g chickpea (1 tin)

  • 400g chopped tomatoes (1 tin)

  • 1 tbsp of tomato purée

  • Spices: 1 tsp cumin; 1/2 tsp of cayenne; 1 tsp paprika; 1/4 tsp smoked paprika (holy smokes the sainsbury's one is potent, a tiny bit is enough) - adapt all to your taste pls and ty

  • 3/4 eggs

  • Salt and pepper to season

*I'm not measuring this sorry this will have to do (I trust your judgement/discretion)

Recipe

  1. Prep/chop your garlic, onion, pepper and chorizo

  2. Heat the oil and first fry the garlic for around 1 or 2 mins and then chuck in the chopped onions – let it soften (around 4 mins)

  3. Add the tomato puree and spices (give it a stir) and cook off for a further 3 mins

  4. Add the chopped tomatoes, chorizo, red bell peppers (if you like them not so soft, add later) and drained chickpeas. You will need to add around 3/4 can of water (just use the tinned tomatoes one). Start off with seasoning 2 pinches of salt (you can taste and add more later, remember the chorizo is salty)

  5. Let that simmer away for around 10 minutes so that the chickpeas have time to soften

  6. Taste and season accordingly. Make divots for the eggs. Lid goes on again, and let the steam cook the egg*

  7. Garnish with chopped parsley/coriander and shaved parmesan - serve with some toasted olive oiled farmhouse/sourdough bread *though if you have a cast iron skillet or a pan that can be shoved in the oven, you could cook the eggs in the oven for around 9 mins at 175 degrees celsius for the last part. You can test whether the eggs are done to your preference by seeing how translucent the white parts are/giving the pan a jiggle. Not exactly technical but don’t knock it.

References

Inspired by the following two recipes:

BBC Good Food: Flamenco Eggs

Minimalist Baker: 1-Pot Chickpea Shakshuka