Shakshuka/Eggs in Purgatory

Our take on the traditional Mediterranean favourite of poached eggs in tomato sauce.

Serves 2

Ingredients

2 tsp Spiral Foods Organic Extra Virgin Olive Oil
1Tbsp Riverina Grove Crushed Garlic and Chilli
1 small onion, small diced
1 can Spiral Organic Chickpeas, drained
½ chorizo sausage, cut lengthwise and sliced thinly
1 jar (500g) Riverina Grove Tomato Garlic and Chilli Pasta Sauce
1 tsp dried oregano
1 tsp salt
50g baby spinach
4 eggs
1/3 cup grated parmesan cheese
fresh basil, chopped
Baguette slices, toasted

1

Heat the olive oil in a medium oven-proof pan or non-stick skillet on medium-high. Cook the onion and crushed garlic stirring often for a few minutes until the onion is translucent and fragrant.
2

Stir in the chickpeas, chorizo, pasta sauce, oregano, and salt. Bring to a simmer and continue cooking for a few minutes until it slightly thickens. Stir in a few handfuls of the spinach at a time and let it wilt. (At this stage, this can be transferred onto a baking dish and baked in an oven.)
3

Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation, and sprinkle with parmesan cheese.
4

Cover the pan and cook until the egg whites are set with runny yolks for about 2-3 minutes (or bake in the 190C oven for about 8-10 minutes). Remove from the heat and sprinkle with fresh basil. Serve hot with toasted baguette slices.