I’m not a great fan of breakfast but I do love grazing my way through a good brunch. This is more of a throw-together than a recipe, which makes it perfect for lazy mornings when the time for breakfast has come and gone, but the hunger remains.
The dish was inspired by Armand Aucamp’s Shakshuka recipe which can be found in his book, Nude. (See more about the book in the COOK & BOOK section). Shakshuka is a tomato-based dish with various spices and eggs poached in the sauce. This recipe does away with the tomato sauce and utilises spinach and chorizo instead.
You will need the following, adapted according to the number of people you want to feed:
1 onion, sliced
1 sweet pepper, sliced
1 chorizo sausage, casing removed, sliced
a large bunch of spinach
a handful of rosa tomatoes
9 eggs
two discs of feta cheese
Preheat your oven to 180℃.
Put a large cast-iron pan onto medium heat. Add some oil and sauté the onion, sweet pepper and chorizo.
Tear the fresh spinach leaves in half and fill the pan with as much of it as you can. Push the leaves down into the pan until it wilts slightly.
Break the eggs on top of the spinach, scatter the tomatoes over and crumble the feta on top.
Season with salt and pepper and place in the oven until the eggs are just set.
Serve warm with flatbread or a crusty sourdough.
My Whisk and I 