Chorizo Shakshuka Recipe

I love the way this dish transforms humble ingredients into a delightfully hearty meal that dances with rich flavors. There’s something so satisfying about dipping a piece of crusty bread into the savory sauce, with the spicy chorizo and runny egg yolks making each bite feel like a warm embrace.

The bold flavors of my Chorizo Shakshuka are something to behold. This one-pan dish pulls together the smoky richness of sliced chorizo, the zing of smoked paprika, and the hit of cumin.

Then, the dish incorporates juicy crushed tomatoes, softened onions, and red bell peppers to create a perfect base for poached eggs. Crusty bread is practically mandatory for mopping up this mouthwatering sauce.

Chorizo Shakshuka Recipe Ingredients

• Olive Oil: Healthy fat, rich in antioxidants, and enhances flavor.
• Chorizo: Adds protein, rich spices; infuses smokiness and heat.
• Onion: Provides depth, natural sweetness, and fiber.
• Red Bell Pepper: Crunchy texture, vitamin C, and mild sweetness.
• Garlic: Aromatic, offers pungency, boosts immunity.
• Smoked Paprika: Smoky, savory depth; enhances color.
• Crushed Tomatoes: Base of the dish, adds acidity, fiber, and lycopene.
• Eggs: Protein-rich, creamy texture, and nutritious.
• Cilantro or Parsley: Fresh garnish, adds brightness, vitamins A and C.

Chorizo Shakshuka Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1/2 pound (225g) chorizo, sliced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• 6 large eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Crumbled feta cheese (optional, for garnish)
• Crusty bread (for serving)

How to Make this Chorizo Shakshuka Recipe

1. In a large skillet, heat olive oil over medium heat. Slice the chorizo and add it to the pan. Cook the chorizo until it begins to brown, about 4-5 minutes.

2. Include the bell pepper and onion, both chopped, in the skillet. Let them cook until the onion goes clear and the pepper is no longer crunchy. That’s the first 5 minutes of the cooking. I used a large skillet for this step.

3. Mix in the diced garlic, ground cumin, smoked paprika, and crushed red pepper flakes (if using). Sauté for an extra 1-2 minutes until the spices are aromatic.

4. Add the crushed tomatoes and mix thoroughly. Adjust the seasonings, using salt and pepper, to your liking. Allow the mixture to simmer, covered, for 10-15 minutes, giving it time to thicken and meld the flavors.

5. With a spoon, create six tiny indentations in the tomato sauce and break an egg into each indentation.

6. Place the lid on the skillet and lower the heat. Let the eggs cook until the whites are completely set but the yolks are still glossy and runny, about 5-7 minutes.

7. For firmer yolks, continue cooking a few more minutes until they reach desired doneness.

8. When the eggs are to your liking, take the skillet off the burner.

9. If desired, garnish with fresh cilantro or parsley that has been chopped fine, and sprinkle on feta cheese that has been crumbled.

10. Serve steaming alongside some crusty bread to dip into the sauce and runny yolks.

Chorizo Shakshuka Recipe Equipment Needed

1. Large skillet with lid
2. Cutting board
3. Knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Spoon (for making indentations)
7. Plates or bowls (for serving)
8. Tongs or slotted spoon (optional, for serving)

FAQ

• What kind of chorizo should I use?You may use either Spanish or Mexican chorizo. Spanish chorizo is cured, then sliced. Mexican chorizo is fresh and must be cooked. Adjust your cooking time based on the type of chorizo you use.
• Can I make this dish vegetarian?Yes, you can leave out the chorizo or swap it for a plant-based sausage to make a vegetarian version.
• How can I make the dish spicier?Increase the spice level to your liking by adding more crushed red pepper flakes or a diced jalapeño.
• What can I use instead of canned crushed tomatoes?Fresh tomatoes work well in this recipe; use about 5-6, chopped. Alternatively, you can use a can of whole tomatoes; just make sure to crush them either by hand or with a spoon before adding them to the pan.
• Can I prepare this dish ahead of time?The base of tomato and chorizo can be made ahead of time and reheated when you’re ready to serve it. When it comes to serving, add the eggs.
• What other garnishes can I use?Apart from cilantro and parsley, you can top with sliced avocado, olives, or a yogurt drizzle.

Chorizo Shakshuka Recipe Substitutions and Variations

In the absence of chorizo, substitute it with spicy Italian sausage or even andouille sausage for a comparable depth of flavor.
Instead of red bell pepper, you can use yellow or orange bell pepper, providing similar sweetness and texture.
In the absence of fresh garlic, use 1 teaspoon of garlic powder.
Substitute smoked paprika with regular paprika, taking care to use the same amount. If you must substitute with regular paprika, be aware that the dish will not have the depth of flavor achieved with smoked paprika.
To make this recipe completely dairy-free, you can replace the crumbled feta with plant cheese or simply omit it. Both choices make it delicious and nutritious!

Pro Tips

1. Pre-cook the Chorizo: Before adding the onions and peppers, you might want to cook the sliced chorizo until it’s slightly crispy. This will enhance its flavor and give it a better texture when combined with the other ingredients.