From our cooks: Shakshuka with egg and chicken


Enjoy this very nutritious main dish, which our performance chef made for our riders during the third week of this year’s Vuelta a España.

Ingredients (serves 4)

  • 360g white rice
  • 700g tomato
  • 1kg red bell pepper
  • 2 red onions
  • 1 garlic clove
  • 500g chicken
  • 50g parsley
  • 4 eggs
  • 1og cumin seeds
  • 10g turmeric
  • 5g red pepper powder
  • Fincas Duernas olive oil


  • Cutting board
  • Knife
  • Oven
  • Oven tray (deep)
  • Cooking pan
  • Saucepan
  • Colander
  • Blender
  • Grill pan

Preparation method

  1. Cut the tomatoes into cubes.
  2. Clean the garlic and onion, chop them into small pieces
  3. Chop the parsley
  4. In the saucepan add a little bit of olive oil and fry the onion and garlic.
  5. Add 5 grams of curcuma and 10 grams of cumin seeds
  6. Add the tomatoes and stir once every so often
  7. Clean the red pepper and cut them into slices
  8. Blend the tomato sauce and add pepper and salt
  9. Add the red pepper slices into the tomato sauce and let it simmer until the red pepper is cooked
  10. Cut the chicken into slices
  11. Season the chicken with red pepper powder, salt and pepper
  12. Grill the chicken for 2 minutes on both sides
  13. Pre-heat the oven to 180 degrees.
  14. Boil water for the white rice
  15. Mix the tomato sauce and red peppers with the chicken
  16. Add the mixture into a deep oven tray
  17. Crack the eggs on top of the tomato mixture and put in the oven for 15 minutes
  18. Boil the white rice
  19. When the white rice is drained mix it with the remaining turmeric
  20. Take the tomato, red pepper and chicken mixture out of the oven.
  21. Finish the dish off with the chopped parsley, and enjoy!