Shakshuka Recipe (Chorizo and Feta)

Name: Shakshuka Recipe (Chorizo and Feta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 tbsp (30 ml) olive oil; 200 g dry Spanish chorizo, sliced; 1 medium onion, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 3 large garlic cloves, finely chopped; 1 tbsp (15 ml) smoked paprika; 1 tsp (5 ml) ground cumin; 1 tsp (5 ml) chili powder; 2 tbsp (30 ml) tomato paste; 1 can (796 ml) diced tomatoes; 1 tbsp (15 ml) Quebec salted herbs; Salt and freshly ground black pepper; 3 cups (750 ml) fresh spinach, packed; 4 eggs; 1/2 cup (125 ml) block feta, crumbled; Fresh parsley, chopped; A drizzle of olive oil; Toasted sourdough bread

Preparation 15 min
Cooking 30 min
Servings 4
Freezing Absolutely

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Shakshuka

2 tbsp (30 ml) olive oil
200 g dry Spanish chorizo, sliced
1 medium onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 large garlic cloves, finely chopped
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
2 tbsp (30 ml) tomato paste
1 can (796 ml) diced tomatoes
1 tbsp (15 ml) Quebec salted herbs
Salt and freshly ground black pepper
3 cups (750 ml) fresh spinach, packed
4 eggs

To serve

1/2 cup (125 ml) block feta, crumbled
Fresh parsley, chopped
A drizzle of olive oil
Toasted sourdough bread

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Preparation

Heat the olive oil in a large deep skillet over medium heat. Add the chorizo and cook 3 to 4 minutes, until browned and it has released its orange oil.
Add the onion, peppers and garlic. Cook 5 to 7 minutes in the chorizo fat, until the onion is translucent and the vegetables slightly tender.
Add the smoked paprika, cumin, chili powder and tomato paste. Cook 1 to 2 minutes, stirring, until the spices smell fragrant.
Add the diced tomatoes and the salted herbs, then stir. Taste BEFORE salting: the chorizo and the salted herbs already bring plenty. Add pepper.
Lower the heat, cover and simmer 15 minutes, stirring occasionally. The sauce thickens, but do not let it reduce too far: it has to stay loose enough to hold the eggs.
Add the spinach and stir until it wilts, about 1 minute.
Make 4 wells in the sauce with a spoon and crack an egg gently into each one.
Cover and cook 4 to 5 minutes, until the whites are opaque and the yolks still wobble when you shake the pan.
Take it off the heat. Crumble the feta over the top, scatter the parsley and finish with a drizzle of olive oil. Serve immediately in the pan, with toasted sourdough.