Name: Harissa Chorizo Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pint Tomato Sauce (Mother Sauce); 8 oz Chorizo; 3 Eggs; 3 Tbsp Spiceology Harissa; 1 Red Bell Pepper, Medium Dice; Queso Fresco, Crumble for Garnish; Cilantro for Garnish; 3 slices Bread, Sliced and Toasted; 2-4 oz Chicken Broth; 3 Fresh Basil Leaves

Ingredients

Scale

1 pint Tomato Sauce (Mother Sauce)
8 oz Chorizo
3 Eggs
3 Tbsp Spiceology Harissa
1 Red Bell Pepper, Medium Dice
Queso Fresco, Crumble for Garnish
Cilantro for Garnish
3 slices Bread, Sliced and Toasted
2–4 oz Chicken Broth
3 Fresh Basil Leaves

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat oven to 425 degrees F.
On medium-high heat sauté your bell peppers until tender.
Remove from pan and set aside. In the same pan, add the chorizo and crumble until each piece is cooked through. Remove 1/4 of the chorizo and set aside. Add back in the bell pepper and tomato sauce. Simmer for 10 minutes.
Add chicken stock to get desired thickness.
Once your oven is preheated and your sauce is to it’s desired thickness you’ll want to take a spoon and make three indents into the sauce so you can drop your eggs in them.
After each egg is in its sauce bed, cover with a lid and place in oven until the egg whites set.
Garnish with the remaining chorizo, queso fresco, cilantro and toasted bread slices.