Chinese Leaves Shakshouka Styl

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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

Cook

30min

Roughly chop the Chinese leaves and chorizo.

Put the olive oil in a pan on medium heat. Fry Step 1.

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.

Divide Step 3 into 4 and place into 4 preheated skillets. Create a small hollow on the top.

Crack one egg into the middle of each skillet.

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.

This is the harissa paste I used. It's a hot paste seasoning made from chillis, you can often see this is Tunisia.

For extra flavour, some recipes add garlic, coriander seeds, cumin seeds, carraway seeds and olive oil.

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