Shakshuka/Spanish Eggs- Recipe Below - 1. Heat up a non stick pan on medium before adding chorizo. Fry until golden brown. Add in diced onion and season with a pinch of salt (not too much becayse chorizo is salty). When the onion is translucent, add 2 cloves of minced garlic and cook until fragrant. 2. Pour in 3 tins of whole tomatoes and roughly break up with a wooden spoon before adding your coriander seed, cumin, paprika, chilli powder, salt and pepper. Cook for 20-25 minutes or until tomatoes break down into a sauce-like consistency. 3. Drain a tin of chick peas and add into your pan, cook for a further 10-15 minutes or until chickpeas are cooked and soft (cook for less time if you want the chickpeas to be harder). Once chickpeas are cooked, stir through 50g of baby spinach. 4. Create small wells in the pan with a wooden spoon and crack an egg into each. Cover with a lid and cook for 4-8 minutes or until the eggs are cooked to your liking. 5. Top with pickled red onions, danish ...