LITTLE HK KITCHEN
LITTLE HONG KONG KITCHEN Recipe blogger and homecook extraordinaire LAURA WILLIAMS shares her recipes for wholesome dishes to get you inspired in the kitchen. www.mylittlehongkongkitchen.com
CHILLI CHORIZO SHAKSHUKA SERVES 4 — PREP TIME: 5 MINS — COOK TIME: 15 MINS FOR SHAKSHUKA:
125g chorizo 1 garlic clove, crushed 1 onion, finely diced ¾ red chilli, diced 1 red bell pepper, diced 800g chopped tomatoes, tinned 1 tbsp tomato purée ½ tsp sugar 1 heaped tsp ground cumin 1 heaped tsp smoked paprika 4 large eggs FOR SERVING:
Feta cheese ¼ red chilli, diced A handful of parsley, chopped Toasted ciabatta slices 1. Dice the chorizo into small pieces and place into a cold and heavy-bottomed pan over medium heat. Allow the chorizo to warm in the pan and release its oils. Continue to cook the chorizo for a few minutes until they are crisp, then remove from the pan. Leave the oil in the pan. 2. To the chorizo oil, add the onion, chilli, garlic, and pepper. Cook until softened for around 5–10 minutes. Add in the tinned tomatoes, tomato purée, and sugar. Stir to combine. When the sauce begins to bubble, add the chorizo. 3. Using the back of a spoon, create four wells in the sauce and crack an egg into each one. Next, place the pan under a grill for 3–5 minutes, until the egg has cooked, but the yolk is still runny. 4. Top the shakshuka off with crumbled feta cheese, chopped parsley, and sliced chilli. Serve while hot alongside toasted ciabatta for dipping. 27