Chorizo Shakshuka

with Capsicum and Garlic Toasts

1 tbs olive oil

2 eggs

oven tray

baking paper

medium deep frypan with lid

slotted spoon

Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the capsicum into thin strips. Cut the bread rolls lengthwise into 1cm-thick slices. Crush or finely chop the garlic. Thinly slice the chorizo.

Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chorizo, stirring, for 4-5 mins until browned. Remove the chorizo with a slotted spoon, then pour the oil into a heatproof bowl and reserve.

Return the pan to medium-high heat. Cook the capsicum, stirring, for 1-2 mins until slightly charred. Add the chorizo, tomatoes, South American seasoning and 125ml (½ cup) water, season with salt and pepper and stir to combine (see Make it yours). Cook, stirring occasionally, for 5 mins or until the capsicum is softened.

Meanwhile, add the garlic and 2 tsp olive oil to the reserved chorizo oil, season with salt and pepper and stir to combine. Put the bread on the lined tray and brush with the garlic oil. Bake for 7-8 mins until crisp and golden.

Stir the spinach into the sauce until wilted. Taste, then season with salt and pepper. Using a spoon, make 2 shallow indents in the sauce. Carefully crack an egg into each indent. Cover and cook for 3-5 mins until the eggs are just cooked. Divide the shakshuka among bowls or put the pan on the table for everyone to help themselves. Serve with the garlic toasts and enjoy!

Chorizo loves woody herbs. If you have some on hand, stir ½ tsp finely chopped rosemary or thyme leaves into the sauce for a fragrant twist.