The ultimate breakfast shakshuka
The shakshuka, the go-to breakfast to impress your mates with. No seriously, I'm not even joking, it is such a winner with such little effort involved and ends up looking like something you've spent the majority of the year crafting just to get a slightly endearing smile out of your guests; it's a no brainer. Fill up a pan with a bunch of different stuff and throw an egg in there and suddenly you're being worshipped like you're a culinary god brought down from heaven to make breakfast for everyone, now that is a role I'd be interested in. Be right back guys, just sending my application form off to God to apply for the breakfast angel position, wish me luck! - Here's how to make THE ULTIMATE BREAKFAST SHAKSHUKA!
TIME: 20 Mins SERVES: 2
4 tablespoons of chickpeas
4 tablespoons of red kidney beans
2 cans of chopped tomatoes (400g per can)
100g of chorizo, diced
8 cherry tomatoes, halved
2 teaspoons of smoked paprika
2 teaspoons of garlic salt
2 teaspoons of fresh basil, chopped
2 teaspoons of fresh coriander, chopped
1 teaspoon of ground cumin
1 teaspoon of oregano
1/4 teaspoon of ground fennel
1/2 teaspoon of hot cayenne pepper
1 large handful of fresh spinach, chopped
1.) In a frying pan or skillet, add the chopped tomatoes and ALL of the spices, mix well and simmer for 5 minutes.
2.) Add the chickpeas and kidney beans and spinach. Place a plate over the top of the pan to retain the moisture and cook for a further five minutes. Once the spinach has wilted, mix further and add the chorizo and leave to cook for another 5 minutes.
3.) Using a wooden spoon, form some dips in the mixture to crack your eggs into, once you have cracked all four eggs in, cook on a moderate heat until the eggs have cooked. I sometimes blast the dish under the grill for a couple of minutes to cook the top.
4.) Sprinkle some chopped coriander over the top and serve up the best breakfast shakshuka!