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🍽️ Hearty Shakshuka with Chorizo and Olives

782 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 1 kg
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Parsley, fresh 10 g
• Chorizo 500 g
• Olives, green 100 g
• Olive oil 2 tbsp
• Tomato paste 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Eggs 4 pc.

Instructions

1. 1. Wash the tomatoes thoroughly and remove the hard stem at the top.
2. 2. Cut the tomatoes into small cubes.
3. 3. Halve the onion, remove the dry skin, and cut it into fine cubes.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Wash the parsley, shake it dry, and chop it coarsely.
6. 6. Make a longitudinal cut in the chorizo sausage, remove the casing, and cut it into coarse pieces.
7. 7. Drain the green olives in a sieve.
8. 8. Coarsely chop the drained olives.
9. 9. Heat olive oil in a pan over medium heat.
10. 10. Add the chorizo pieces to the pan and fry them in the oil for about 3 minutes.
11. 11. Add the diced onion and chopped garlic.
12. 12. Fry the vegetables for about 2 minutes until they become translucent.
13. 13. Stir the tomato paste into the oil and roast it for about 2 minutes.
14. 14. Add the diced tomatoes and chopped olives to the pan.
15. 15. Let the sauce simmer covered on low heat for about 15 minutes.
16. 16. Season the tomato sauce with salt and pepper to taste.
17. 17. Use a soup ladle to make four indentations in the sauce.
18. 18. Crack the eggs and carefully slide each egg into an indentation.
19. 19. Let the eggs set covered on low heat for about 8 to 10 minutes.
20. 20. Serve the Shakshuka with chorizo and olives on deep plates.
21. 21. Serve the dish with peasant bread.

Nutrition per serving

• kcal: 782
• Protein: 39 g · Fett/Fat: 52 g · Carbs: 19 g