Spiced Chorizo And Tomato Shakshuka
featured in Chorizo Recipes
A North African and Middle Eastern dish made with eggs poached in a spicy tomato sauce with chorizo sausage and bell peppers.
98% would make again
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
- 1 tablespoon olive oil
- ¾ cup chorizo (100 g), chopped into 1/4 in pieces
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground pepper
- 1 pinch sea salt
- 5 lb tomato (2.4 g), chopped
- 4 eggs
- ½ cup feta cheese (50 g), crumbled
- ¼ cup fresh parsley (15 g)
Nutrition Info
- Calories 253
- Fat 11g
- Carbs 27g
- Fiber 7g
- Sugar 17g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2–-3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6–-8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20–-25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6–-8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
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