Shakshuka – Moroccan Baked eggs. An alternative brunch option.

The jury is still out on how I feel about brunch these days. All too often it’s the same dishes done over and over again in every restaurant on a Sunday morning. On the flip side there are also a plethora of establishments doing various new fusion takes on the classic but they just reek of being different just to be different and are rarely based in any kind of culinary common sense.

I do actually love brunch though, I’m just not sure what we can do to keep people interested. Eventually we are all going to get tired of eggs benedict and French toast. Both of which are great dishes but variety being the spice of life and all that here is a dish I have seen in a few places that I cannot get enough of.

It’s wholesome and hot and rich and a hell of a good way to get yourself out of the bed on a lazy weekend morning. It was traditionally a dish made from leftover dinner, reheated and a fried egg on top so the underlying sauce can be anything you fancy. This was an assembly job of detritus left in my fridge. Really open to interpretation. Enjoy.

1 Courgette
1 White Onion
2 Cloves of Garlic
1 Bunch of Coriander
300g of Chorizo
Half of a Red Pepper
1 Red Chilli
6 Sprigs of Thyme
1tbs Smoked Paprika
1 Tin of Chopped Tomatoes
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-Preheat your grill to the highest heat it will reach.
-Start my chopping up the courgette. Take off the ends and then quarter it, run your knife along the centre to remove the soft spongy bit and dice it up.
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-Finely dice up the onion.
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-Chop up the garlic.
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-Chop the coriander stalks finely but leave the leaves for garnish.
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-Slice the chorizo into 1cm slices. I like to do this diagonally as it gives the dish more texture.
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-Take the core, seeds and pith out of the pepper and slice it as thin as you can.
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-Do the same with the chilli as you just did with the pepper.
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-Strip the leaves from the thyme.
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-Add the chorizo with a tablespoon of sunflower oil into a large pan on a medium heat. Leave it to fry for about two minutes on each side. It should start to go a little golden and as the fat renders out it should colour the oil a vibrant red.
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-Next go in with the onions, garlic, thyme and coriander stalks. Keep mixing everything together as it cooks over the medium heat for about five to ten minutes.
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-When they onions have started to sweat off and everything has taken on the colour of the chorizo add in the chilli, red pepper and courgettes.
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-Fry them off on a high heat for about five minutes and then add in the tinned tomatoes and about half a tin of hot water.
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-Allow the tomatoes to reduce a little, this should take between five and ten minutes.
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-Portion your tomato sauce into individual ramekins, leaving about two centimetres from the top for the egg.
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-Crack an egg into each one then place under the grill.
-Depending on how hot your grill is and what shape your ramekins are etc. these will take a different amount of time. Just keep checking them every few minutes to make sure they don’t overcook and remove them when they are done to your liking.
-Serve them up with toast or just on their own for an incredible new breakfast.
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