Shakshuka with chorizo
About £0.91 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chorizo100g
- Onions1
- Peppers2
- Chopped tomatoes800g
- Eggs6
- Bread4 slices
- Smoked paprika5g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Fry the diced chorizo (100g) until it releases its oil (3 min). Add the onion (1) and pepper (2) and soften (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the paprika (5g) and tinned tomatoes (800g) and simmer until thick (12 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Make dips and crack in the eggs (6). Lid on until the whites set (6 min).
- Serve in the pan with bread (4 slices) to mop it up.
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.