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Chorizo shakshuka with flatbreads
Fruit and vegetables
2
red onions
, finely chopped
1
aubergine
, chopped
2 small red
peppers
, deseeded and chopped
5
garlic
cloves, crushed
2 large red
chillies
, deseeded and finely chopped
6 large fresh vine
tomatoes
, chopped
1 large bunch fresh flatleaf
parsley
, leaves chopped
1 lemon, juice only
2 tbsp
pomegranate
seeds
1 small
garlic
clove, finely grated
small handful chopped fresh
parsley
small handful chopped fresh
tarragon
small handful chopped
fresh coriander
Tins, packets and jars
2 x 400g tins good-quality
chopped tomatoes
250g/9oz
plain flour
, plus extra for dusting
Cooking ingredients
2 tbsp
olive oil
2 tbsp black
mustard seeds
2 tbsp
cumin
seeds
1 tbsp
caraway seeds
¼ tsp
cayenne pepper
1 tsp
sugar
sea salt
½ tsp
salt
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
4 free-range
eggs
100g/3½oz
feta
, crumbled
250g/9oz plain
yoghurt
, to serve
40g/1½oz salted
butter
, softened
Meat, fish and poultry
120g/4¼oz
chorizo
, finely chopped (optional)
Back to recipe
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