Chorizo Shakshouka

Tunisian or Israeli in origin, this makes a great breakfast or lunch dish. Using chorizo is completely in-authentic and bordering on a fusion crime (especially given the religious implications of using pig in a Muslim dish), but what food isn't made better by the addition? I made a huge pot of this yesterday at the pub and sold nearly all of it in a day. Clearly this is something people want to eat despite most never having heard of it before. Give it a go. For two:

Ingredients:

Quality chorizo - 200g (try the Brindisa brand if you can find it)

1x 400g tin of chopped tomatoes

1x red onion, peeled and sliced

2x red peppers - deseeded and cut into chunks

4x cloves of garlic

1 tbsp olive oil

1 tsp harissa paste or a good pinch of red chilli flakes

1 tsp ground cumin

2 tsp smoked paprika

A splash of red wine vinegar

1 to 2 tsp of sugar

Flat leaf parsley, a handful roughly chopped

4x medium free range eggs

Method:

Heat your oven to 220c and roast the peppers in a little olive oil until charred at the edges and nice and sweet/soft. Gently fry the onions in a little olive oil until they begin to soften then chuck in the garlic and chorizo and continue to fry until the sausage begins to render it's deep red fat. Add the dry spices to the pot and cook out for a minute or so. Add the tomatoes, harissa, vinegar, sugar and a generous seasoning then simmer for 10 to 15 mins until the sauce is nice and thick. Mix the roast peppers into the sauce then ladle into two oven proof bowls - terracotta cazuelas would be perfect. Break two eggs onto the sauce in each bowl and bake until the whites are just set. Sprinkle liberally with parsley and serve with crusty or flat bread to mop up the juices.