Such an easy breakfast which can make you look talented in the kitchen!
Small oven safe dishes work best for this recipe. Serves 2-3 people depending how big your dish size is for the the oven. If you don't have smaller sized dishes or ramekins, I suggest one large pie sized oven safe dish, and then dish into bowls once cooked.
What you will need:
1 Tin: diced or crushed tomato's
1 Tablespoon: Olive Oil
2 Teaspoons: Sriracha
100g: Diced Chorizo
1/2: Brown Onion
1/2: Red Capsicum Diced
1 1/2 Tablespoons: Paprika
1/2 Teaspoon: Ground Cumin
Pinch: Salt
2-3: Eggs (Depending how many you are cooking for)
3 Tablespoons: Vegetable, Chicken or Beef Stock! I use beef.
1/2 Cup: Feta Cheese (Persian works best)
Chopped spring onion for garnish.
Method:
Pre-heat oven to 180 degrees. In a pot on medium heat, stir together the oil, tomato's, chorizo, brown onion, capsicum, paprika, cumin, stock and sriracha. Stir and cook until it softens/turns into a sauce like consistency. (Roughly 15-20 minutes).
Transfer the sauce into the small dishes, then make a well in the middle of the dish to crack the egg into. Crumble the feta on top and put the dish in the oven until egg turns white (cooked). Should only take around 5 or so minutes. Sprinkle salt and spring onion to garnish.
Toast a sourdough loaf or a rye, cut into soldiers or squares and dip into the shakshuka!