Posted on February 20, 2018 by Louisa Feary

If you’re in need of a bit of Mediterranean sunshine without having to the leave the comfort of your own home, here’s a Sunshine Stew for you to fill your kitchen with a touch of the Middle East!


  • 50g cooking chorizo
  • 1 large red onion
  • 1 medium courgette
  • Half a yellow pepper
  • 1 medium green chilli
  • Handful of fresh parsley
  • 2 cloves of garlic
  • Half a teaspoon of fennel seeds
  • 1 teason of smoked paprika
  • 400g can of chopped tomatoes
  • 400g can of cannellini beans
  • 1 teaspoon of runny honey
  • 100ml of water
  • 3 free range eggs
  • 2 green olices
  • Zest and juice of one lemon
  • Black pepper
  • 30g of feta cheese


  1. Remove the skin and chop your chorizo into 0.5cm discs, then into half moon shapes.
  2. Heat a little olive oil in a medium sized frying pan, and gently fry the chorizo until it starts to get a little colour. The aim here is to ‘render’ the smoking paprika fat out of the chorizo.
  3. Remove the chorizo with a slotted spoon and put aside, don’t get rid of golden fat in pan as needed for next stage.
  4. Half your onion and slice into half moon shape pieces, lightly fry your onion in the chorizo fat for about 7-8 minutes.
  5. You don’t want to put any real colour on the onion, you just want to make it sweat a little bit.
  6. Slice your courgettes into half moons and slice your peppers into long strips. Finely chop green chilli. Add the courgettes, peppers and green chilli with the onion and cook for a further 4-5 minutes.
  7. Remove leaves from parsley and finely chop the stalks. Add these to the pan and keep leaves for later.
  8. Peel and crush the garlic and add to the pan along with the fennel seeds and the smoked paprika and cook for a further 3 minutes.
  9. Add your tinned chopped tomatoes, vegetable stock and honey. Leave to cook with lid on for 15 minutes.
  10. Whilst it’s cooking crack your eggs into a small bowl, roughly chop your parsley leaves and set aside.
  11. Take the lid off the saucepan to check the consistency. It needs to be nice and saucy. It may need reducing with the lid off for a couple of minutes. Another option would be to crush a few of the cannellini beans with the back of a spoon.
  12. Add the chorizo back to the pan and stir in half of the chopped parsley, half of the green olives and all of the lemon zest and juice. Simmer for a further minute or so. Season with black pepper.
  13. Use a spoon to make a couple of small wells into the stew, use the wells to then pour your egg into. Season the egg with black pepper and drizzle with a little extra virgin olive oil, break your feta cheese into chunks and spinkle on top.
  14. There are a few ways this can be finished off. Either place in the oven for 10 minutes for 190oC, or leave to gently simmer on the hob for 10 minutes.
  15. Be careful not to overcook your eggs, you want them nice and runny!
  16. Finish by sprinkling the rest of the green olives and parsley on the top.
  17. Serve with crusty bread.