Beef Shakshuka with Chorizo and Mushrooms

    A FANTASTIC WAY TO USE UP LEFTOVER INGREDIENTS FROM A PREVIOUS NIGHTS BARBECUE FEAST IS USING THEM IN THIS AMAZING SHAKSHUKA STYLE BREAKFAST DISH.

    Ingredients:

    • 250g leftover pre-cooked beef steak or roast, diced
    • 2 chorizo sausages, diced
    • 1 cup pre-cooked potatoes, diced 
    • 1 cup mushrooms, sliced
    • 1/2 cup capsicum, diced 
    • 1/2 red onion, diced 
    • 1 tin cherry tomatoes
    • 2 tbsp Worcestershire sauce
    • Salt and pepper
    • 4 eggs
    • 2 tbsp olive oil
    • Parsley to garnish

    Shakshouka

    Method:

    1. Preheat grill for medium/high indirect cooking
    2. Place cast iron skillet on the indirect side of the grill and lower the lid for 5 minutes to preheat.
    3. Once preheated - add olive oil to skillet followed by onions and capsicum, frying until they begin to soften.
    4. Add beef, chorizo, mushrooms and potatoes to skillet, and fry off for a few minutes, gently stirring skillet contents until well mixed. 
    5. Add tin of tomatoes and Worcestershire sauce, season well with salt and pepper, then stir through, using your mixing spoon to crush some of the tomatoes up.
    6. Once tomato base is beginning to simmer, create four divots in the sauce, then carefully crack an egg in to each one, ensuring not to break the yolk or spread egg white over the whole surface. 
    7. Close the lid of the grill and bake for 5 minutes, after which time the eggs should have cooked through. If they aren't quite ready, leave for another few minutes, being careful not to overcook.
    8. Add parsley for garnish, and serve with freshly baked ciabatta bread for dipping.

    Notes:

    • The meat and potatoes are pre-cooked leftovers, if you're not using leftovers the dish will still work, just vary your cooking times to ensure these ingredients are cooked through before proceeding to the next step.
    • Manage your skillet temperature. Move the skillet between the direct and indirect sides to manage the skillet temperature and find that sweet spot. Be sure to keep your ingredients moving.
    • You can use any type of tinned tomato, but we find cherry tomatoes result in the best sauce consistency. The cherry tomatoes are partially crushed with some left whole, resulting in a nice texture. 
    • Be careful not to spread egg white over the surface of the dish, as this will change the look, and keep close watch to ensure they don't overcook - one of the best parts of this dish is breaking the poached yolk and letting it run out.