Shawarma-Spiced Chorizo Stew
with Eggs and Lemony Couscous- Egg
- Wheat
- Milk
- Sulphites
- Tree nuts
- Mustard
- Soy
- Milk
- Sesame
- Triticale
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Grade A egg • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Chili flakes • Garlic.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Greek Yogurt
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Lemon
8 g
Shawarma Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Roughly chop spinach.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add garlic, lemon juice, Shawarma Spice Blend and 1/4 tsp (1/2 tsp) chili flakes. Cook for 1-2 min, until spinach wilts.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
- Bring to a simmer, stirring occasionally, for 5-6 min, until sauce thickens slightly. Season with salt and pepper.
- Reduce heat to low. Add spinach and stir for 1 min, until wilted.
- Using a spoon, make 2 (4) wells in sauce.
- Crack 1 egg into each well. Season with salt and pepper. Cover the pan with a lid. Cook 4-5 min, until eggs are set but slightly runny in the middle.**
- Add 1 tbsp (2 tbsp) oil and lemon zest to couscous. Season with salt and pepper, then fluff couscous with a fork.
- Divide coucous between bowls, then top with chorizo-egg stew.
- Dollop with yogurt.
- Squeeze a lemon wedge over top.
