low-calorie cooking oil spray
2 red onions, roughly chopped
75 g (3 oz) chorizo, skinned and diced
625 g (14 lb) tomatoes, chopped
½ teaspoon crushed dried red chillies
1 tablespoon tomato purée
2 teaspoons granular sweetener
2 teaspoons paprika
1 teaspoon dried oregano
4 eggs
salt and pepper
chopped parsley
4 small slices of wholemeal bread, toasted


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a medium heat until hot.
2. Add the onions and chorizo and cook for 5 minutes, stirring, until the onions have softened.
3.Add the chopped tomatoes, chillies, tomato purée, sweetener, paprika and oregano and season to taste.
4.Transfer the mixture to the slow cooker pot, cover and cook on high for 3-4 hours until the tomatoes have softened and the sauce is thick.
5.Make 4 indents in the tomato mixture with the back of a dessert spoon, then break an egg into each one
6.Cover again and cook, still on high, for 15 minutes or until the eggs are set to your liking.
7.Sprinkle with a little chopped parsley, then spoon on to plates and serve with toast.
8.FOR MIXED VEGETABLE SHAKSHUKA, follow the recipe above, omitting the chorizo and using just 1 chopped red onion.
9.Add 1 cored, deseeded and diced red pepper, 1 large diced courgette and 2 finely chopped garlic cloves to the frying pan with the onion and continue as above.

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