Cowboy Shakshuka

Shakshuka Tex Mex style, this is the perfect brunch recipe and hangover cure, using chorizo chipolatas, smoked bacon rashers and spicy chilli beans.

  • 6 chorizo chipolatas
  • 8 rashers of smoked bacon
  • 1 onion, finely diced
  • 2 large cloves of garlic, crushed
  • 2 red birds eye chillies, left whole
  • 2 bay leaves
  • 1 tsp. paprika
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1 tbsp. ground cumin
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1 heap tbsp. tomatoe puree
  • 1 tin plum tomatoes, crushed with your hands
  • 1 tin of Mexican chilli beans
  • 1 dried chilli, I used a smoked chipotle, but a sweet chilli would be good too
  • 1 red and 1 yellow pepper, I skinned and sliced mine, see notes below on how to skin.
  • 1 egg per person
  • handful of chopped coriander
  • grated cheese, jalapeño peppers and tortilla wraps to serve.
  • Using a large shallow casserole pan, or sauté pan, brown the sausages, add a little oil if needed. Once browned place into an oven at around 180 degrees to cook through.
  • Add the bacon to the same pan and cook until crisp, remove and set aside.
  • Using the bacon oil, add the onion and cook until soft.
  • Add the garlic, chillies, bay leaves and stir.
  • Sprinkle in the spices, seasoning and the tomatoes puree and mix well.
  • Pour in the hand crushed tomatoes and stir together.
  • Add the chilli beans and the dried chilli, add a little water, you do not want this too dry. I added 100ml.
  • Layer the peppers over the sauce.
  • Chop the sausages and bacon into chunks and layer into the dish.
  • Using a ladle, make wells in the sauce and pour in an egg. To make sure these cook evenly, pre-crack the eggs into tea cups or glasses so they are ready to pour in.
  • Cover with a lid or foil, and simmer until the eggs are firm but the yoke is runny. Alternatively, place uncovered into the oven for 10 minutes.
  • Serve with a sprinkle of coriander, jalapeños and serve with cheese and warmed wraps.

Note: To skin the peppers, place them directly over an open flame until charred and blackened. Place into a bowl and cover with cling film for 20 minutes. After this time you should be able to easily remove the skin. If keeping the skin on, add the peppers after the spices so they cook through.

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