John Myers
Contents
show
Ingredients
- Red Onion
- Clove of garlic
- 200 g Carrots
- 3 medium sized Red pointed peppers
- 200 g Sliced chorizo sausage
- 1 tsp Ground cumin
- 1 tbsp Rapeseed oil
- 400 g Chopped tomatoes (can)
- 1 tsp Dried oregano
- 4 Eggs (class M)
- Salt and pepper
- 0,5 bunch Parsley
- 1 tbsp Tomato paste
- 200 g Drained canned peas
- 300 ml Water
Instructions
- Toast the cumin in a pan without fat until it begins to smell, take it out of the pan.
- Peel the onion and garlic and cut into coarse cubes. Peel the carrots and cut into oblique slices. Clean and core the paprika and cut into strips about 1cm wide. Cut the chorizo slices into strips. Heat 1 tablespoon of oil in a pan and light the chorizo strips in it fry, remove from pan.
- Sauté the onion and garlic in the Corizo fat until translucent. Add the carrots and simmer them briefly. Add the strips of bell pepper, briefly with the steaming. Add the peas and tomato paste and briefly with the steaming. Add the tomatoes and about 300 ml of water. Bring to the boil and add the cumin Season, oregano, salt and pepper. Stew over medium heat for 3 minutes. Add chorizo.
- Remove the pan from the heat. With a tablespoon, make 4 hollows in the ragout and add one egg each, sprinkle with salt and pepper. Place the pan back on the stove and simmer the eggs over a medium heat for about 15 minutes until The egg white has been completely thickened. Coarsely chop the parsley, sprinkle over the chorizo shakshuka and serve immediately.
Nutrition
Serving: 100gCalories: 47kcalCarbohydrates: 2.8gProtein: 0.9gFat: 3.5g
