Shakshuka with Chorizo

Ingredients:  

• 2 tbsp olive oil  
• 1 onion, diced 
•  2 garlic cloves, minced  
• 200g chorizo, diced 
• 1 tsp paprika  
• 1 tsp cumin  
• ¼ tsp cayenne pepper  
• ¼ tsp chilli flakes  
• 1 tbsp harissa paste  
• pinch salt & pepper  
• 1 capsicum, diced  
• 1 zucchini, diced  
• 4 mushrooms, diced  
• 400g crushed tomatoes  
• 1 tbsp tomato paste 
• 5 eggs  
• ½ cup olives  
• sprinkle of feta  

Method:  

1. Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Add the diced onion, minced garlic, and diced chorizo. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the chorizo starts to crisp. 
2. Stir in 1 tsp paprika, 1 tsp cumin, ¼ tsp cayenne pepper, ¼ tsp chilli flakes, 1 tbsp harissa paste, and a pinch of salt and pepper. Cook for 1 minute to release the aromas. Add the diced capsicum, zucchini, and mushrooms. Pour in the crushed tomatoes and 1 tbsp tomato paste. Stir to combine and let the mixture simmer for 5 minutes, allowing the sauce to thicken. 
3. Use a spoon to create five small wells in the mixture. Crack an egg into each well. Sprinkle over ½ cup olives and a handful of crumbled feta. Transfer the pan to a preheated oven at 180°C and bake for 5–7 minutes or until egg whites are just set but yolks remain slightly runny (or cook longer to your preference). 
4. Remove from the oven, sprinkle with extra feta, parmesan, and chopped parsley. Serve hot with toasted sourdough.