Tim Rogers' Chorizo, Mackerel, and Feta Shakshuka

  • Tim Roger's Chorizo, Mackerel, and Feta Shakshuka.

    Tim Roger's Chorizo, Mackerel, and Feta Shakshuka. Courtesy of Timothy Rogers

Updated 10/28/2020 6:29 AM

Tim Rogers' Chorizo, Mackerel, and Feta Shakshuka

8 ounces chorizo sausage


2 tablespoons olive oil

1 large red pepper, seeded and sliced thin

1 large yellow onion, halved and sliced thin

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cumin

1 pinch crushed red pepper flakes

1 4-ounce can King Oscar Fillet Mackerel in Olive Oil and Lemon

1 28-ounce can whole tomatoes

1 teaspoon kosher salt

¼ teaspoon black pepper

6 large eggs

¼ pound feta cheese, crumbled

Chopped parsley or cilantro for garnish

Heat oven to 375 degrees

Remove chorizo sausage from the casing and add to a large skillet. Cook over medium heat for

8-10 minutes. Remove sausage from the skillet with a slotted spoon and place in a medium-sized bowl. Do not wipe out skillet

Add two tablespoons of olive oil and heat oil over medium-low heat for one minute. Add red

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pepper and onion. Cook until vegetables are very tender 15-20 minutes, stirring frequently so

the onion does not brown. Add minced garlic to the skillet and cook until fragrant, about 1

minute, stirring constantly. Add paprika, cumin, and red pepper flakes to skillet and cook until

fragrant, about 1 minute, stirring frequently. Remove mackerel from the can and coarsely chop.

Add tomatoes with juices, salt, pepper, chorizo, and mackerel to the skillet. Using a wooden

spoon, gently crush and break up tomatoes. Bring to a light boil and simmer for 10 minutes

stirring and continuing to crush tomatoes occasionally.

Carefully crack eggs into the skillet, spacing them evenly and resting them on top of tomato

sauce mixture. Season with salt and fresh-ground black pepper. Transfer skillet to oven and


cook from about 10 minutes or until all eggs are set. Remove from the oven, sprinkle feta

cheese crumbles over top and garnish with chopped cilantro or parsley.

Serves 6

Sweet Potato, Kale, and Couscous Salad with Pomegranate Vinaigrette

For the dressing

¾ cup pomegranate seeds (1 pomegranate worth)

½ cup olive oil

¼ cup honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

Pinch of kosher salt

For the salad

1 pound sweet potato, peeled and quartered

1 tablespoon olive oil

1 box Near East Roasted Garlic and Olive Oil Pearled Couscous Mix

½ medium red onion, diced

1 cup chopped fresh kale (about three good-sized leaves worth)

Salt, to taste

Preheat the oven to 400 degrees.

Combine all dressing ingredients into a blender and blend on the highest setting for 1 minute.

Add sweet potato to a large saucepan and cover completely with water. Heat, uncovered, until

water is approximately 160 degrees (this will be about 8-10 minutes over medium heat). Turn

off heat, cover and let potatoes sit in water for one hour.

Drain sweet potatoes and cut into 1-inch cubes. Add potatoes to a medium- sized bowl with 1

tablespoon olive oil and mix thoroughly. Line a rimmed baking sheet with parchment paper.

Transfer sweet potatoes to a parchment-lined baking sheet and bake for 30 minutes. Remove

potatoes from the oven, flip with spatula, and bake in the oven for another 20 minutes. Set

aside to cool.

Cook one box of Near East Roasted Garlic and Olive Oil Pearled Couscous Mix according to

package instructions. Remove from heat and allow to cool for 15-20 minutes. Transfer

couscous, red onion, and sweet potato to a large mixing bowl. Add ½ cup of pomegranate

dressing. Mix in chopped kale. Season with salt, to taste.

Serves 6

-- Timothy Rogers

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