NYT (New York Times) Inspired Shakshuka With Chorizo

Описание: This NYT (New York Times) inspired shakshuka recipe contains Spanish chorizo for added depth of flavor. The smokiness of the cured sausage along with the rich tomato sauce is the perfect backdrop for the creamy poached egg. Enjoy this recipe served in cazuelas, an homage to the Spanish influence blended with north African flavors! This filling recipe is also low-carb and keto-friendly with only 14 net grams of carbohydrates per serving.


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Get the recipe tips at: https://familyandglamour.com/nyt-shak...



EQUIPMENT

4 cazuelas (or four mini cocottes or one 12 -inch cast iron or oven-safe skillet)

baking tray


INGREDIENTS

  

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3 tbsp olive oil (preferably Spanish)

1 cup Spanish chorizo, thinly sliced or cubed (150 grams, 8 ounces)

1 cup feta cheese (4 ounces, 113 grams)

4 large eggs

1 large yellow onion, thinly sliced or chopped

1 large red bell pepper, thinly sliced or chopped

3 garlic cloves, thinly sliced

1 tsp paprika (pimentón)

1 tsp ground cumin

1 tsp cayenne powder, or to taste (or chili flakes)

½ tsp cinnamon

1 can diced tomatoes, with juices (28 ounces, approx. 800 grams)

1 tsp sea salt, or to taste

1 tsp coarse ground black pepper

cilantro, chopped (for garnish)


INSTRUCTIONS

 

Preheat the oven to 325° F (190°C).

Thinly slice or chop the chorizo, onions, bell pepper, and garlic.

Equally divide the olive oil and all of the chopped ingredients between the cazuelas (or add all of the oil and chopped ingredients into one skillet). Add the cumin, paprika, and cinnamon. Season with salt and pepper and stir to evenly distribute.

Place the cazuelas onto a baking tray and put it into the oven to saute for 8-10 minutes (or place the skillet into the oven).

Remove the tray (or skillet) from the oven. Divide the diced tomatoes and feta cheese equally into the cazuelas (or place all of it into the skillet). Re-season with salt. Place the tray (or skillet) back into the oven to thicken the sauce, for 8-10 minutes.

Remove the tray from the oven. Crack an egg into each of the cazuelas (or all four into the skillet). Place the tray (or skillet) back into the oven and allow the egg to gently poach for 10 min.

Remove the tray (or skillet) from the oven and sprinkle the eggs with chopped cilantro. Serve immediately.


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