HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Mushroom & Crumbly Cheese Shakshuka
topBanner
Chorizo, Mushroom & Crumbly Cheese Shakshuka

Chorizo, Mushroom & Crumbly Cheese Shakshuka

with Sourdough & Rocket | Serves 2

Read more

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 packet

mild chorizo

1 sachet

Berbere seasoning

1 packet

chopped tomatoes

1 packet

chargrilled capsicum relish

(ContainsSulphites)

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

water

2

eggs

(ContainsEggs)

drizzle

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

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

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

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

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

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

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