Chorizo Shakshuka (PKP 4.8L & 5.7L)
1 tbsp olive oil
1 onion, finely sliced
240g sliced chorizo
2 red pepper, finely sliced
2 orange pepper, finely sliced
2 cloves garlic, crushed
1 tsp smoked paprika
2 x 400g can chopped tomatoes
Chopped parsley, to serve (optional)
Select the SAUTE function and adjust the time to 10 minutes, then add the olive oil and allow to heat. Add the chorizo and onion and fry until soft.
Add the peppers, garlic and smoked paprika continue to cook for 4-5 minutes until softened.
Add the tomatoes and mix together then press CANCEL.
Put the lid on and close the pressure valve then select the CHILLI/CURRY function and adjust the time to 10 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Make four wells in the sauce and crack an egg into each.
Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 5 minutes. When the program has finished, remove the lid, the eggs should be set but the yolks still runny. Poach the eggs for a further 2-3 minutes if they need longer/prefer your eggs more set.
Serve sprinkled with chopped parsley and crusty bread on the side.