Spanish Shakshuka
Eggs in piquillo-tomato sauce
Eggs baked in a bubbling sauce of piquillo peppers and fried tomato, with crumbled chorizo and a drizzle of EVOO. The Spanish cousin of shakshuka — except here, the peppers do the heavy lifting and the chorizo adds smoke.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
Preparation
- In an oven-safe skillet, render crumbled chorizo ibérico over medium heat until crispy. Remove half the chorizo and reserve for topping. Add minced garlic and smoked paprika to the pan, stir for 30 seconds.
- Add chopped piquillo peppers and fried tomato sauce. Season with cumin, salt, and a pinch of sugar. Simmer for 8 minutes until thick and concentrated. Stir in a handful of baby spinach if desired.
- Make 4 wells in the sauce with the back of a spoon. Crack an egg into each well. Season the eggs with salt and pepper. Transfer to a preheated oven at 200°C (400°F) and bake for 8-10 minutes until the whites are set but the yolks are still runny.
- Remove from oven, scatter the reserved crispy chorizo over the top, drizzle generously with EVOO, and add torn fresh herbs. Serve in the skillet with crusty bread for dipping.
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