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Avocado Shakshuka

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

 1 chorizo sausage, sliced
 ½ tbsp ground cumin
 1 (440g) can diced tomatoes
 1 (440g) can chickpeas, strained
 4 eggs
 ½ cup natural Greek-style yoghurt
 1 large Hass avocado, sliced
 2 tbsp chopped fresh dill
 Freshly ground black pepper

Place sliced chorizo in a large frying pan or stove-proof skillet, set over medium heat and cook for 2-3 minutes until browned well.


Add cumin, stir, then add the tomatoes and chickpeas. Mix well.


Using a spoon, push some of the mixture aside to make 4 wells. Crack eggs into the wells. Cover the pan with a lid and cook, on low heat for 10 minutes – the yolks should still be runny.


Remove from heat, top with yoghurt and sliced avocado.


Sprinkle with dill and freshly ground black pepper, to taste, and serve.

Nutrition Facts

Servings 0