the Ingredients
Instructions
This recipe is suitable for a Small Weber Round Frying Pan or a Large Weber Q Ware Frying Pan (see Tips for alternate frying pans).
- Prepare the barbecue for cooking over direct high heat (250°C-290°C), and preheat as directed. See below for information on set up methods on a Premium Gas Barbecue.Prepare the barbecue for cooking using direct high heat (250°C-290°C), and preheat as directed. Refer to Step 12 for information on settings and set up methods on a Weber Q.Prepare the charcoal barbecue for cooking using direct high heat (250°C-290°C). See below for information on how to set up a Weber Kettle.Prepare your barbecue for cooking over direct high heat (250°C-290°C). If you are using a Weber SmokeFire™, set the temperature to 290°C+ and preheat.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the whole capsicum and tomatoes over direct high heat, with the lid closed, for 8- 10 minutes or until the capsicum has mostly blackened, turning as needed.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the whole capsicum and tomatoes over direct high heat, with the lid closed, for 8- 10 minutes or until the capsicum has mostly blackened, turning as needed.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the whole capsicum and tomatoes over direct high heat, with the lid closed, for 8- 10 minutes or until the capsicum has mostly blackened, turning as needed.Once your barbecue has preheated to the set temperature (SmokeFire: 290°C), brush the cooking grills clean with a wire brush. Grill the whole capsicum and tomatoes over direct high heat, with the lid closed, for 8 -10 minutes or until the capsicum has mostly blackened, turning as needed.
- Put the capsicum in a bowl and cover with plastic wrap to sweat.
- Add your frying pan to the barbecue to preheat for 5 minutes.
- Adjust the temperature of the barbecue to direct medium-high heat (210°C-250°C).Adjust the temperature of the barbecue to direct medium-high heat (210°C-250°C). See Step 12 for setting information.Adjust the temperature of the barbecue to direct medium-high heat (210°C-250°C) if required, slightly closing the air vents.Adjust the temperature of the barbecue to direct medium-high heat (SmokeFire: 270°C).
- Once the tomatoes are cool enough to handle, roughly chop. Peel the capsicum and discard the skin. Thinly slice the capsicum into strips.
- In the pan add the olive oil, chorizo, onion, garlic and spices to the pan. Sauté for 5-10 minutes with the barbecue lid closed, stirring once or twice.
- Once the onion has softened, add the tinned tomatoes and chopped grilled tomatoes to the pan. Simmer for 10 minutes with the barbecue lid closed, stirring once, cooking until the sauce has thickened. Season the sauce with salt and pepper to taste.
- Once the sauce has thickened, using a spoon, create 4 wells in the sauce. Crack an egg into each well. Cook for 5 minutes or until white is starting to set.
- Crumble the feta over and scatter the capsicum strips around the eggs. Continue to cook until the egg white has just set. Remove the shakshuka from the barbecue, leaving the eggs slightly under your desired doneness, as they will continue to cook in the hot sauce.
- Garnish the shakshuka with parsley and serve immediately with grilled Turkish bread.
Frying Pan Ratios: This recipe is written for a small (round) frying pan. See our suggested quantities for other Weber frying pans. *Please note: Cooking times may vary depending on the size of barbecue, pan or quantity of ingredients.