Breakfast baked shakshuka with a spicy tomato and chorizo sauce

Method

1. Heat oil in a large heavy based frying pan over medium-low heat. Slice the chorizo and cook in the oil until browned and fat is rendered. Remove the chorizo and put aside. Discard half the rendered fat from the pan.
2. Add diced onion to the pan and gently fry until soft and translucent. Add garlic and cook for 1-2 minutes. Stir in cumin, paprika and cayenne and cook for another minute while continuously stirring.
3. Add roughly chopped tomatoes and capsicum to the pan. Simmer until both have broken down to a thick sauce, approximately 10-15 minutes.
4. Add chorizo to the sauce as well as chopped parsley and mix thoroughly. Season to taste.
5. Using the back of a spoon, make five indentations in the sauce and gently crack one egg into each hole. Season eggs with salt.
6. Cover the frying pan with a lid and simmer on medium-low heat until the egg whites have set and the yolks are still runny. Check frequently to avoid overcooking.
7. Garnish your shakshuka with parsley and serve with your favourite bread.

This delish dish is perfect for Mother’s Day.