Stews are comforting. Stews are easy. Stews are healthy. Stews are delicious. And everything also gets better with an egg on top!
You can make this dish as quick or as long as you like. In a rush but want something healthy? Use jarred roasted peppers and the the sauce bubble shorter! Have some more time in your hands and feel like stirring in a pot while sipping a glass of wine? Then roast the peppers yourself and stew everything slower.
Whatever you choose, this is and will always be a simple dish. For extra spice and flavour I added chorizo sausages but you can also leave it out if you’d like to keep it vegetarian.
Chickpea, Roasted Peppers & Chorizo Shakshuka
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Loading...Ingredients
- 1 red pepper (or 1 small jar roasted peppers)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, sliced
- 150 g chorizo sausage, sliced into bitesize pieces (leave out if keeping vegetarian)
- 400 g tomatoes, roughly chopped (or 1 can tomatoes)
- Additional vegetables if you have lying around (see notes)
- 150 ml water
- 1 - 2 tsp smoked paprika (to taste)
- Pepper & salt (to taste)
- 1 tsp sugar
- 1 can (400g) chickpeas, drained
- 4 eggs (fresh!) - see notes
- To serve
- Fresh green herbs like oregano, korieander or parsley
- Fresh crusty bread
Instructions
Roasting red pepper yourself
Option 1: lay the peppers directly on a gas flame and let char on 1 side before turning with a pair of tongs to another side. Repeat until all sides are charred, this will take about 10-15 minutes. Place it in a sealable container, close and let steam for 10 minutes after which the blackened skin can be peeled off easily. No worries if a few charred bits stay behind, this is extra flavour!
Option 2: Slice the peppers in half lengthwise, remove the seeds and lay them cut side down on a lined baking tray. Roast for 40 minutes at 240°C until charred. Place it in a sealable container, close and let steam for 10 minutes after which the blackened skin can be peeled off easily. No worries if a few charred bits stay behind, this is extra flavour!
The stew
Heat 1 tbsp olive oil in a large saucepan and add the chorizo. Fry until nice and crispy and the oils from the sausage are releasing, ± 5 minutes. Remove the sausage from the pan, leaving behind the oil in the pan, and set aside.
Add the onions and a pinch of salt to the pan, sauté until translucent and fragrant (add more oil if needed). Then add the garlic and smoked paprika and sauté for another minute to soften.
If using extra vegetables (see notes) add these now and stir fry for 2 minutes on high heat to soften.
Roughly chop the peppers and add these to the pan together with the tomatoes and let simmer on low heat for about 10 minutes to break down the tomatoes. Once the tomatoes have softened add the water and let it stew on low heat for 5 minutes to let some of the water evaporate.
Taste and season with pepper, salt and sugar.
Add the chickpeas and stew for another 5 minutes to heat through.
Break an egg into a glass (see notes). With the back of a ladle make a hole in the sauce and carefully pour in the egg. Repeat this with the other 3 eggs and place the lid on the pan. Let the eggs cook for about 5 minutes, the egg whites should be stiff and the yolks runny.
Serve with fresh herbs torn over the top and fresh crusty bread to soak up the sauce and eggs.
Notes
- I added a handful of cabbage I still had lying aroun but feel free to add any other vegetables with can stew along for example carrots, aubergine, courgette, fennel, spinach. Whatever you prefer.
- Raw fresh eggs will have firm egg whites which stay together well. If your eggs are not as fresh the egg whites will be a bit runny which isn't the best for poaching. Top tip: you can strain them (one by one) through a sieve, the more liquidy egg whites will strain through leaving the firmer egg whites behind.
