Traditional Israeli Shakshuka (eggs baked in a tomato sauce with peppers and onions) gets a flavor kick with Spanish chorizo! LOVE! You’ll be making this Chorizo Shakshuka recipe for breakfast, lunch, and dinner!
Jonnie: What’s for dinner?
Jonnie: Bless you. What’s for dinner?
Because my husband is adventurous and trusts me when I’m in the kitchen, he just said, “Oh,” and let me putter away. Had he asked, however, I would have assuaged him with describing this truly uh-mazing traditional Israeli dish. Homemade tomato sauce with peppers and onions, baked eggs and cheese. That man loves anything with an egg on it. And cheese.
My shakshuka also comes with a little kick – courtesy of spicy ground pork chorizo. I’m able to get chorizo through my local farm co-op, but you can get it at most grocery stores too. Think Italian sausage with Spanish flavors and mild to moderate spice.
Chorizo Shakshuka is so easy to make.
Brown the pork chorizo.
Add in your veggies.
Crack some eggs into it.
Bake and enjoy!
It’s made with ingredients you’ll likely have in your pantry. And…. it’s fabulous for breakfast, lunch or dinner! Win!
Served with crusty bread to soak up the marinara and yolk, this recipe is perfection.
Traditional Israeli Shakshuka (eggs baked in a tomato sauce with peppers and onions) gets a flavor kick with Spanish chorizo! LOVE! You'll be making this Chorizo Shakshuka recipe for breakfast, lunch, and dinner!
1 tsp. olive oil
1/2 pound ground chorizo, browned and drained
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
28 ounces crushed tomatoes
2 tsp. smoked paprika
1 tsp. cumin
dash of red pepper flakes
4-5 large eggs
1/4 cup crumbled cotija cheese*
1/4 cup chopped parsley
Preheat the broiler on low and place a rack in the top third position of the oven.. Place a 12" oven safe skillet over medium high heat. Add the olive oil, onion and bell peppers. Cook for five minutes until softened.
To the skillet add the pre-cooked and drained chorizo and garlic. Cooking four more minutes. Add in the spices and salt and pepper and stir until fragrant. Pour in the crushed tomatoes.
Allow to simmer 10-15 minutes, or up to 30 minutes to reached desired thickness. With a spatula make divots in the sauce and crack and egg in the hole. Repeat with remaining eggs.
Transfer to the preheated broiler. Bake until egg whites are cooked and yolks are cooked they way you like them. I prefer a runny yellow yolk which usually takes about 8-10 minutes. Remove from the oven and top with cheese and parsley.
*Cotija cheese, a cow's milk cheese from Mexico can be substituted for feta cheese or any crumbly milk white cheese.
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