Chorizo Shakshuka is a savory breakfast recipe loaded with peppers, onions, spices, and topped with poached eggs. Serve with thick bread or naan for a filling and hearty meal.
1 small white onion, sliced thin
1/2 red pepper, sliced thin
1/2 green pepper, sliced thin
3 cloves garlic
5 chorizo sausage links, removed from casing
2 tablespoons extra virgin olive oil
1 (28oz) can whole plum tomatoes, roughly chopped (you’ll use the tomatoes and the sauce)
1/2 teaspoon salt
2 teaspoons smoked paprika
1 teaspoons cumin
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
5–6 eggs (depending on how many servings you need)
Crumbled feta or Queso Fresco (I used Queso Fresco)
1. Mix together the cumin, paprika, garlic powder, oregano and chili powder. In a large sauce pan over medium/ medium-high heat, cook the chorizo. Cook on one side for 5-6 minutes, then flip and cook the for about another 5 minutes. Use your spatula break up the links into small pieces, and continue to cook until no longer pink inside. Once cooked, spoon into a paper towel lined bowl to absorb excess grease.
2. Clean the pan, then heat the extra virgin olive oil over medium-high heat. Add the sliced onions and peppers. Spread them out into an even layer and let them cook, untouched about 5-6 minutes. Stir and cook another 4 minutes until the peppers and onions are browned. Add the spice mix and the grated garlic, stir to coat then cook for 1 minute. Add the tomatoes and bring to a simmer, then add the chorizo and stir.
2. Add your eggs, then cover and cook 5-8 minutes depending on how you like your eggs. Make sure the whites have been cooked and are no longer translucent. If you don’t want runny eggs, cook them 8-10 minutes for fully cooked poached eggs.
3. To serve, plate a few spoonfuls of the chorizo tomato mixture, your eggs, and top with crumbled queso fresco. Eat with sturdy thick bread, fresh biscuits, or naan.
Keywords: chorizo shakshuka