Chorizo, Mushroom & Crumbly Cheese Shakshuka

Chorizo, Mushroom & Crumbly Cheese Shakshuka

with Sourdough & Rocket | Serves 2

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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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Total Time25 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people


brown onion

1 packet

button mushrooms

2 clove


1 tin

chopped tomatoes

1 packet

chargrilled capsicum relish



sourdough loaf

(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Sulphites, Milk)

1 bag

rocket leaves

1 packet

Greek salad cheese/feta cheese


1 sachet

Berbere seasoning

1 packet

mild chorizo

Not included in your delivery

olive oil

¼ cup





1 drizzle

white wine vinegar

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3258 kJ
Fat40.2 g
of which saturates15.3 g
Carbohydrate58.4 g
of which sugars12.3 g
Protein43.7 g
Sodium2715 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.