Foodie Friday – Mamá Maggie’s Kitchen

Yes #FoodieFriday is back. I haven’t even looked at food blogs for what seem ages but while I was playing around on Pinterest I stumbled across

Lots of great recipes but having just been given a slow cooker I might give this Mexican Beef Stew a go. Normally I cook in a casserole on our wood burner top so it will be interesting to see what, if any, difference a slow cooker makes. Feel free to let me know any slow cooker ideas below!


I think I first found this Shakshouka recipe when looking for ideas for a spicy tomato sauce. Shakshouka appears to be a North African dish primarily but is also popular in Jewish cuisine. This was an accidental discovery and the original recipe is here. We hadn’t eaten it for a while and then I found this blog post by pwpantry, this inspired me to try it yet again but with chorizo this time. It was even nicer than last time we had it and definitely one to try again.


Olive oil
1 tsp cumin seeds (I used fenugreek seeds this time)
1 onion, finely sliced
2 garlic cloves, finely sliced
2 peppers, one each of red and yellow
Handful of chorizo, chopped (I used half a link)
1/2 tsp smoked paprika
400g tinned chopped tomatoes
1 egg per person

Heat the oil in a oven proof pan and lightly roast the spice seeds without allowing them to burn. Add the onion and fry until softened and starting to colour. Stir in garlic and cook for 30 seconds.

Turn the heat right down and add the peppers, stir regularly and add the chorizo after 15 minutes. Continue to cook on a low heat until the chorizo starts to brown, add the tomatoes and paprika, stir well and simmer gently for 10 minutes.


Pre-heat the oven to Gas Mark 4. Make a hollow in the tomato stew and crack in an egg. Repeat as necessary! Put into the oven for about 10 minutes until the eggs are cooked but the yolks are runny.

This is lovely with fresh bread and we’ve also had it with rice before, the chorizo was a really good addition and is likely to become permanent fixture!