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)
feta cheese(ContainsMilkMay be presentTree Nuts)
white wine vinegar
Thinly slice brown onion and mushrooms. Finely chop garlic. Cut mild chorizo into half-moons.
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.
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.
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.
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.
Divide sourdough and chorizo and mushroom shakshuka between plates. Crumble over feta cheese and top with the rocket salad to serve.