Chakchouka with eggs and chorizo

Preparation time: 40 min

Preheat your Oven at 400 °F

• Sitting up

  Remove the skin from the chorizo and cut it into brunoise.

  Slice the onion and bell pepper, finely chop the garlic cloves.

  Crumble the Feta cheese and chop the parsley coarsely.

• Cooking of the Chakchouka

  In a large, high-sided ovenproof skillet, heat oil over medium heat; sauté chorizo, then add onion, bell pepper, garlic, tomato paste, cumin, coriander, smoked paprika, salt, cinnamon, hot pepper flakes and pepper, stirring a few times, until vegetables begin to soften, and tomato paste is cooked (colored), 3 to 5 minutes.

  Add diced tomatoes to skillet; cook, stirring a few times, until mixture thickens, about 10 minutes. Reduce heat to medium-low. 

  Spoon mixture into 4 small ovenproof dishes, gently cracking an egg on top (without cracking it).

   Place in oven, bake until eggs are soft or cooked to desired consistency, 8 to 10 minutes. Garnish with feta cheese and parsley.