Shakshuka with Chorizo, Fetta and Herby Pita

Preheat oven to 190°C. Peel and mince garlic. Slice chorizo. Cut red capsicum into 1 cm pieces. Thinly slice red chilli on an angle (Remove chilli seeds for a milder heat). Destem kale (discarding stems) and roughly tear leaves. Pick and chop flatleaf parsley and combine with butter and half the garlic.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, add chorizo and cook until fragrant and starting to colour.

To the same pan over medium-high heat, add remaining garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Tip! Add the red chilli to taste, using as much or as little as you like.

Add diced tomatoes and red kidney beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Line the wells with kale and add an egg to each well. Sprinkle eggs with salt and black pepper. Bake in oven until egg whites are just set, about 8-10 minutes.

Tip! Crack the eggs into a small bowl first, and remove any egg shell if necessary. If you don't have an ovenproof pan, you can cook the eggs by placing a lid (or foil) on your pan and cooking on the stovetop.

Heat a pan over high heat. Toast each pita bread on both sides and brush with herb butter. Crumble the Danish fetta cheese over the shakshuka and garnish with remaining sliced chilli (to taste) and serve family-style, in the centre of the table, with the herby pita breads. Enjoy!

Preheat oven to 190°C. Peel and mince garlic. Slice chorizo. Cut red capsicum into 1 cm pieces. Thinly slice red chilli on an angle (Remove chilli seeds for a milder heat). Destem kale (discarding stems) and roughly tear leaves. Pick and chop flatleaf parsley and combine with butter and half the garlic.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, add chorizo and cook until fragrant and starting to colour.

To the same pan over medium-high heat, add remaining garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Tip! Add the red chilli to taste, using as much or as little as you like.

Add diced tomatoes and red kidney beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Line the wells with kale and add an egg to each well. Sprinkle eggs with salt and black pepper. Bake in oven until egg whites are just set, about 8-10 minutes.

Tip! Crack the eggs into a small bowl first, and remove any egg shell if necessary. If you don't have an ovenproof pan, you can cook the eggs by placing a lid (or foil) on your pan and cooking on the stovetop.

Heat a pan over high heat. Toast each pita bread on both sides and brush with herb butter. Crumble the Danish fetta cheese over the shakshuka and garnish with remaining sliced chilli (to taste) and serve family-style, in the centre of the table, with the herby pita breads. Enjoy!