Eggs in Tomato Sauce with Chorizo (Shakshuka)
Eggs Meat Dishes Breakfast Arabic
Shakshuka, a North African dish believed to originate from the Ottoman Empire, now has Spanish influences (chorizo) and Turkish touches (the surprise yogurt underneath). Among my indulgences from my recent vacation in Turkey, yogurt is at the top - you'll see that I've gotten used to using it in all sorts of interesting combinations. Mint and Turkish coffee come close second.
The Turks have a similar recipe to shakshuka called menemen, which was served at breakfast. The difference is that the eggs are scrambled into the tomato sauce.
Ingredients
1 kg ripe tomatoes
1 onion
2 large garlic cloves
100g spicy chorizo (or spicy Hungarian sausages with paprika)
1 teaspoon smoked paprika
2 teaspoons ras el hanout
2 tablespoons oil
3-6 eggs
Greek yogurt
parsley
salt
Servings: 3-5
How to prepare eggs in tomato sauce with chorizo (shakshuka)
- Cut the tomatoes in half and grate them until only the skin remains in your hand.
- Heat the oil in a wide pan (about 26 cm). Add the onion and sauté until very soft. Add the chorizo (sliced thin) and sauté everything for another 2-3 minutes, until the sausages release their fat. Add the garlic and sauté for another 30 seconds.
- Add the smoked paprika, ras el hanout, tomatoes, and salt. Bring to a boil. Reduce heat to medium-low and simmer for about 25 minutes, until the sauce reduces and the fat pools on the edges. Don't let the sauce reduce too much and become dry. At the end, taste the sauce for salt. At this point, you can stop and continue with the next step only when you want to serve. The sauce can be stored in the refrigerator for longer. Before continuing to the next step, just reheat the sauce.
- Count 1 or 2 eggs per person. Crack the eggs into the sauce. Cover the pan and let cook for approximately 5 minutes (for soft eggs with just the white set) or 7 minutes (for firmer eggs).
- To serve: put a heaping tablespoon of Greek yogurt in each plate and spread it on the bottom with the back of the spoon. Sprinkle with chopped parsley. Place as much sauce as you want on top (make sure to include some sausage) and place 1 or 2 eggs on top. Sprinkle again with chopped parsley. Serve with toasted bread.
Sautéed onion with chorizo and garlic
The tomato sauce is ready
Eggs cooking in the sauce
