Chorizo, Mushroom & Crumbly Cheese Shakshuka
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Chorizo, Mushroom & Crumbly Cheese Shakshuka

Chorizo, Mushroom & Crumbly Cheese Shakshuka

with Sourdough & Rocket | Serves 2

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:
Sulphites
Egg
Gluten
Soy
Milk

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 Time
DifficultyEasy

Ingredients

/ Serving 2 people

1

onion

1 packet

button mushrooms

2 clove

garlic

1 packet

Mild Chorizo

1 sachet

Berbere seasoning

1 packet

chopped tomatoes

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

Sourdough Loaf

(Contains Gluten, Soy; May be present Egg, Peanut, Tree Nuts, Sesame, Sulphites, Milk. )

1 bag

salad leaves

1 packet

feta cheese

(Contains Milk; May be present Tree Nuts. )

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

2

eggs

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3274 kJ
Calories0 kcal
Fat40.8 g
of which saturates15.4 g
Carbohydrate58.7 g
of which sugars13.8 g
Protein43.7 g
Cholesterol0 mg
Sodium2731 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

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

2
2

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate.

3
3

Return the frying pan to medium-high heat. Add a drizzle of olive oil, if needed. Cook onion and mushrooms until softened, 4-5 minutes. Add Berbere seasoning and garlic and cook until fragrant, 1 minute. Add chopped tomatoes, chargrilled capsicum relish, brown sugar and the water. Reduce heat and simmer until thickened, 3-4 minutes. Return the cooked chorizo to pan. Season with salt and pepper.

4
4

Using a spoon, make two small wells in the sauce. Crack one egg into each well. Cover pan with a lid or foil and cook until the egg whites have set, 3-5 minutes. Remove from 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
5

While the eggs are cooking, thickly slice sourdough loaf. Toast or grill to your liking. Drizzle with olive oil. In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

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