Chinese Leaves Shakshouka Style

Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 30 min

Ingredients

Chinese leaves 1
Chorizo 2 (100g)
Tinned chopped tomatoes 1
Harissa paste 1 tsp
Chicken (or vegetable) stock cube 1
Olive oil a little
Salt & pepper a little
Eggs 4
Coriander a little

Method

1
Roughly chop the Chinese leaves and chorizo.
2
Put the olive oil in a pan on medium heat. Fry Step 1.
3
Add the tinned tomatoes, harissa paste, stock cube and salt & pepper. Bring to the boil then turn the heat to low and simmer for 15 minutes.
4
Divide Step 3 into 4 and place into 4 preheated skillets. Create a small hollow on the top.
5
Crack one egg into the middle of each skillet.
6
Put into a preheated oven 220C for 10 minutes until the eggs are mostly cooked. Sprinkle with the roughly chopped coriander, it's ready to serve.
7
This is the harissa paste I used. It's a hot paste seasoning made from chillis, you can often see this is Tunisia.
8
For extra flavour, some recipes add garlic, coriander seeds, cumin seeds, carraway seeds and olive oil.

Tips & Note

●Shakshouka is essentially a recipe adding egg onto tomato sauce - this time, the star of the show is the Chinese leaves.
●If you don't have skillets, you can use sizzling pans or cocottes, or any other small ovenproof ceramic or glass dishes.

Chinese Leaves Shakshouka Style

Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Cook: 30 min

Ingredients

Chinese leaves 1
Chorizo 2 (100g)
Tinned chopped tomatoes 1
Harissa paste 1 tsp
Chicken (or vegetable) stock cube 1
Olive oil a little
Salt & pepper a little
Eggs 4
Coriander a little

Chinese Leaves Shakshouka Style

Recipe ID :397 Posted on 26 APR 2015

Serves 4

Cook 30min
views 836
printed 146

saved 2

Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.

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Ingredients

Print Ingredients Email Ingredients
1
2 (100g)
1
1 tsp
1
a little
a little
4
a little

Method

Cook
30min
1
Roughly chop the Chinese leaves and chorizo.
2
Put the olive oil in a pan on medium heat. Fry Step 1.
3
Add the tinned tomatoes, harissa paste, stock cube and salt & pepper. Bring to the boil then turn the heat to low and simmer for 15 minutes.
4
Divide Step 3 into 4 and place into 4 preheated skillets. Create a small hollow on the top.
5
Crack one egg into the middle of each skillet.
6
Put into a preheated oven 220C for 10 minutes until the eggs are mostly cooked. Sprinkle with the roughly chopped coriander, it's ready to serve.
7
This is the harissa paste I used. It's a hot paste seasoning made from chillis, you can often see this is Tunisia.
8
For extra flavour, some recipes add garlic, coriander seeds, cumin seeds, carraway seeds and olive oil.

Tips & Note

●Shakshouka is essentially a recipe adding egg onto tomato sauce - this time, the star of the show is the Chinese leaves.
●If you don't have skillets, you can use sizzling pans or cocottes, or any other small ovenproof ceramic or glass dishes.

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