@tillyramsayApr 18, 2026 · 1:09 · BIRDS OF A FEATHER OFFICIAL INSTRUMENTAL
Need inspiration for your weekend brunch? Look no further! This shakshuka is packed with flavour and very easy to make! 🍳🍅🍽️ INGREDIENTS - 1 tbsp olive oil - 100g chorizo diced - 1 small onion, finely diced - 2 garlic cloves minced - 1 red bell pepper diced - 1 tsp ground cumin - 1 tsp smoked paprika - ½ tsp chilli flakes (optional if you like heat!) - 3–4 fresh ripe tomatoes roughly chopped - ½ can (200g) crushed or diced tomatoes - 1 tsp honey or sugar - 4 eggs - 1 handful baby spinach - ½ cup crumbled feta - Handful of fresh parsley METHOD�1. Chop up all your vegetables, mince your garlic, and dice your chorizo. 2. Heat your olive oil in a wide skillet over medium heat. Add the chorizo and cook for 3–4 minutes until it releases its red oil and starts to crisp up slightly.�3. Add your diced onion and bell pepper, cook until soft and golden. Stir in garlic, cumin, smoked paprika, and chilli flakes.�4. Add in the chopped fresh tomatoes and crushed tomatoes. Season with salt, pepper, and honey. 5. Simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens and gets a jammy consistency. 6. Fold in spinach and allow it to wilt. Crumble in half your feta (this makes your sauce creamy and delicious!) 7. Make small wells in the sauce and crack eggs right into them! I crack my eggs into a ladle then gently tilt them in. Cover with a lid and cook for 5-7 minutes until the whites are set but the yolks are still soft! If you prefer a hard yolk, cook for longer! 8. To serve, sprinkle over the remaining feta, herbs, add a drizzle of olive oil and serve with toast
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