chickpea and chorizo shakshuka


  • 100g Chorizo, thinly sliced
  • 1T oilve oil
  • 1 red onion, finely diced
  • 1 small red or yello pepper, finely diced
  • 1 clove garlic, crushed
  • 1/4 cup medium cream sherry
  • 1 tin chopped tomatoes, chopped
  • 2 tins chickpeas
  • 2t brown sugar
  • 1t smoked paprika
  • 1/2t cumin
  • Salt and Pepper to season
  • 46 free-range eggs
  • creme fraiche to garnish (optional)
  • fresh coriander leaves to garnish (optional)
  • toasted sourdough to serve (opti0nal)


  1. Heat a large frying pan and fry the chorizo until the oils start releasing and the meat brows. Remove the sausage and set aside.
  2. Add the olive oil to the pan of orange oil and gently fry the onion for about 3 minutes until softened. Add the red pepper and continue to fry for a further 2 or so minutes until they too are softened. Return the chorizo to the pan with the garlic and briefly fry.
  3. Add the sherry and allow the liquid to (mostly) cook off.
  4. Add the tomatoes, sugar, chickpeas, smoked paprika and cumin, and adjust the seasoning with salt and pepper. Allow this to bubble on a gentle heat for about 20 minutes.
  5. Make small indentations ino the surface and break your eggs into the holes. Mix the egg white around a bit to loosen and spread (withour breaking the yolk)
  6. Cook for a futher 3 or so minutes and until the egg whites have hardened. If necessary put a lid on your pan to speed up the process.
  7. Scatter over the chopped cilantro and any other garnish you desire, and scoop onto toast .