Veg Shakshuka

Ingredients

• 1 tbsp Light oil
• 1 Onion, peeled, cut in half and roughly sliced
• 130g Chorizo, diced
• 250g Mushrooms, cleaned and roughly chopped
• 1/2 Red pepper, halved, seeded, thinly sliced
• 1/2 Yellow pepper, halved, seeded, thinly sliced
• 1 x 400g Can of chopped tomatoes
• 1/2 tsp Paprika
• A pinch of Ground cumin
• 2 tsp Honey
• 200ml Vegetable stock
• 200g Baby spinach leaves
• 4 Free-range eggs
• A handful of Flat-leaf parsley, chopped

Method

1. You will need a large non-stick frying pan with a lid.
2. Heat the oil in a frying pan over medium-high heat and fry the onion for 2 minutes until it softens. Add the chorizo and continue to cook for 5 minutes until crisp.
3. Add the mushrooms and fry until golden, then add the peppers and cook, occasionally stirring, for 5 minutes until soft.
4. Stir in chopped tomatoes, paprika, cumin, honey and vegetable stock and boil for 2 minutes.
5. Stir in spinach.
6. Use the back of a spoon to make 4 large indents in the tomato mixture.
7. Carefully crack an egg into each indentation.
8. Reduce the temperature to low. Partially cover the pan and cook for 6 - 8 minutes for soft yolks or until eggs are cooked to your liking.
9. Sprinkle with parsley and serve with warm flatbreads.