Shakshuka with Spicy Chorizo

Ingredients

• 3 tbsp olive oil
• 1 large brown onion, halved and sliced thinly
• 1 large red capsicum, seeded and sliced thinly
• 400g cannellini beans
• 300g button mushrooms, sliced
• 3 garlic cloves, crushed
• 1 tsp cumin
• 1 tsp sweet paprika
• 6 large eggs
• ¼ tsp Cajun powder
• 150g crumbled feta
• 800g peeled tomatoes, roughly sliced (retain juices)
• 300g chopped chorizo
• ¼ cup chopped parsley
• Salt and pepper
• Grated parmesan or mozzarella to serve

Method

Step 1
Preheat the oven to 200°C. While waiting, heat olive oil in Re-lite Fry Pan 30cm over medium-low heat. Add the brown onion, sliced capsicum and cannellini beans. Sauté gently until very soft.

Step 2
Add chopped chorizo and mushrooms to the fry pan and cook until golden brown.

Step 3
Using the salt&pepper Tool Garlic Press, crush garlic and cook for 1 to 2 minutes until fragrant.

Step 4
Stir in cumin, Cajun powder and sweet paprika. Continue to cook for 1 minute.

Step 5
Add the peeled tomatoes and let simmer until thickened. This will take roughly 10 minutes.

Step 6
Stir in the crumbled feta.

Step 7
Crack the eggs into the Re-lite Fry Pan 30cm on top of the tomatoes. Season again with salt and pepper.

Step 8
Take off heat and transfer into oven. Cook until eggs are set, roughly 8 to 10 minutes.

Step 9
Top dish with chopped parsley and parmesan or mozzarella cheese.

Step 10
Serve food in fry pan placed on our Industry Round Paddle Board.