3 heaped Tbsp Ghee or coconut oil
1 long Chorizo sausage, sliced
½ onion, chopped
2 cups raw kale / spinach, shredded
30g crushed peeled tomatoes
50g tomato paste
30ml bone broth
¼ tsp cumin
½ tsp coriander
Dash of paprika
salt and pepper to taste
Melt 1 Tbsp of the ghee in a heavy based and add in the chorizo slices
Fry gently for about 3 minutes, taking care not to overcook, then set aside on a paper towel, while retaining the oil in the pan
Add the remaining 2 Tbsp of ghee to the pan and gently sauté the onions for 2 minutes
Add in the shredded kale and fry for a further 3 minutes, until wilted
Add the crushed tomatoes, tomato paste and bone broth, spices, salt and pepper and stir continuously until the liquid has reduced
Reduce the heat of the stove to medium-low, and make four “nests” in the sauce
Crack the eggs into each nest, cover the pan with a lid and cook covered for 3 or so minutes, until the eggs are done to your liking
Sprinkle the sausage over, and serve
Shakshuka is a middle eastern dish that typically makes a lot of sauce that is mopped up with bread as part of the meal. I’ve kept the same flavour profile in this recipe (cumin, coriander and paprika) but added the kale for its benefits, and used very little quantities of the liquid ingredients so as to not have end up with a pouring sauce.
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