HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Mushroom & Crumbly Cheese Shakshuka
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!


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

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people


brown onion

1 packet

button mushrooms

2 clove


1 packet

mild chorizo

1 sachet

Berbere seasoning

1 packet

chopped tomatoes

1 packet

chargrilled capsicum relish


1 packet

sourdough loaf

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

1 bag

rocket leaves

1 packet

feta cheese

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup






white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kJ)3274 kJ
Fat40.8 g
of which saturates15.4 g
Carbohydrate58.7 g
of which sugars13.8 g
Protein43.7 g
Cholesterol0 mg
Sodium2731 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.