Tuesday, 5 April 2016

Moroccan Style Eggs with Chorizo, Feta, and Spicy Tomato Sauce

I have been seeing a lot of Shakshuka recipes in magazines for March/April this year, so I was reminded of this recipe that I saw while watching the Show of Hearts Variety Telethon way back in February.
The aromas that are created while sautéing and simmering this recipe are simply divine.  I made it with four eggs, but really, you could use more eggs as it makes a LOT of sauce.  Personally, I will make this again for a pasta sauce leaving out the eggs.  I was not a fan of the texture of the eggs in the end.  I like baked eggs, but these turn out a bit different due to the sauce.  They are a poached egg cooked in the oven, due to all the liquid, I guess.  We had leftover sauce, so we ended up having it for dinner the next night served with pasta.  It was soooo good! 
The website is worth checking out as there are a few other neat recipes as well that were demonstrated on the Variety Show as well.

Sautéed Onions and Chorizo
Adding in Red Peppers and Fennel Slices 

The Finished Product

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