Take a bite of Middle Eastern decadence with our chorizo shakshuka and crunchy sourdough. Enjoy the taste of our creamy crumbly cheese combined with chorizo and mushrooms mixed into a rich tomato sauce. With everything cooked in one pan, all you need to do is add your eggs and enjoy!
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/ Serving 2 people
/ Serving 2 people
chargrilled capsicum relish(ContainsSulphites)
sourdough loaf(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Sulphites, Milk)
Greek salad cheese/feta cheese(ContainsMilk)
white wine vinegar
Thinly slice the brown onion and button mushrooms. Finely chop the garlic. Cut the mild chorizo into half-moons.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Add a drizzle of olive oil, if needed. Cook the onion and mushrooms until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, chargrilled capsicum relish, brown sugar and the water. Reduce heat and simmer until thickened, 3-4 minutes. Return the cooked chorizo to the pan. Season with salt and pepper.
Using a spoon, make two small wells in the sauce. Crack one egg into each well. Cover the pan with a lid or foil and cook until the egg whites have set, 3-5 minutes. Remove from the heat.
TIP: To avoid getting shells in your sauce, crack each egg into a mug or small bowl individually, then gently pour into the wells.
While the sauce is cooking, thickly slice the sourdough loaf. Toast or grill to your liking. Drizzle with olive oil. In a medium bowl, combine the rocket leaves with a drizzle of white wine vinegar and olive oil. Season to taste.
Divide the shakshuka and sourdough between plates. Crumble with the cheese and top with the rocket salad to serve.