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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!

Allergens:SulphitesEggsGlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1

brown onion

1 packet

button mushrooms

2 clove

garlic

1 tin

chopped tomatoes

1 packet

chargrilled capsicum relish

(ContainsSulphites)

1

sourdough loaf

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

1 bag

rocket leaves

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 sachet

Berbere seasoning

1 packet

mild chorizo

Not included in your delivery

olive oil

¼ cup

water

2

egg

(ContainsEggs)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the brown onion and button mushrooms. Finely chop the garlic. Cut the mild chorizo into half-moons.

2

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.

3

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.

4

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.

5

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.

6

Divide the shakshuka and sourdough between plates. Crumble with the cheese and top with the rocket salad to serve.