Shakshuka con Chorizo

Ingredients

• 1½ lb chorizo sausage
• 1½ large onion
• 4½ cloves of garlic
• 3 large bell peppers
• 3 lbs crushed tomatoes
• 1½ tsp smoked paprika
• ¾ tsp cumin
• ⅓ tsp cayenne pepper
• 9 large eggs
• Salt and pepper to taste

Method

1. 1Heat a large cast-iron skillet over medium-high heat and cook the chorizo sausage, breaking it up with a spoon as it cooks, until browned and crispy, about 5-7 minutes.
2. 2Remove the cooked chorizo from the skillet with a slotted spoon and set aside, leaving the drippings in the pan to add flavor to the next steps.
3. 3Add the diced onion to the skillet and cook until translucent, about 5 minutes, then add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. 4Add the diced bell peppers to the skillet and cook until tender, about 5 minutes, then stir in the smoked paprika, cumin, and cayenne pepper and cook for 1 minute, allowing the spices to bloom.
5. 5Add the crushed tomatoes to the skillet, stirring to combine with the spice mixture, then bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
6. 6Create 6 wells in the sauce and crack an egg into each well, then transfer the skillet to the oven and bake at 400°F for 15-20 minutes, or until the eggs are cooked to your desired level of doneness.

Nutrition per serving