Chorizo Shakshuka Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
462 kcal
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Course
Breakfast
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Cuisine
North American
Chorizo Shakshuka Recipe
Description
This Chorizo Shakshuka recipe begins by frying diced cured chorizo and minced onions in olive oil until the onions are golden and the chorizo releases its spiced oils. Tomatoes, red wine, and minced garlic are added and cooked down into a thick, rich tomato sauce. The seasoning is adjusted with salt and black pepper to taste.
Once the sauce is ready, wells are formed in it, and eggs are cracked into these pockets. The pan is covered and the eggs are cooked gently until the whites are firm but the yolks remain runny, providing a creamy contrast to the robust sauce. The dish is finished with kalamata olives, minced parsley, and crumbled feta cheese for added depth and freshness.
The recipe uses cured (dried) chorizo, which should have its skin removed if tough. Fresh chorizo can be used but must be fully cooked and casing removed before addition. This dish works well as a hearty brunch or dinner option letting the bold sausage and tomato sauce shine alongside eggs.
Ingredients
- 2 tablespoons olive oil
- 2 medium onion minced
- ½ cup chorizo see notes, chopped
- 2 cups tomato can use chopped cherry tomatoes, chopped
- ¼ cup red wine can sub white wine or stock
- 2 cloves garlic minced
- salt to taste, sea salt
- black pepper to taste, sea salt
- 4 large egg
- kalamata olives to serve, optional, minced parsley
- parsley
- feta cheese
Instructions
- Heat the oil in a medium-sized skillet over medium-high heat. Add the onions and chorizo and cook for 5-7 minutes, stirring occasionally, until the onion is golden brown.
- Reduce the heat to medium then add the tomatoes, red wine, and garlic to the pan and cook until it becomes a thick sauce, about 5 minutes. Season to taste with salt and pepper.
- Take the pan off of the element and reduce the heat to low. Using your spatula, create four little wells in the tomato chorizo sauce for your eggs to sit in. Carefully crack the eggs into the wells then return the pan to the element and cook the eggs, uncovered, for 3-5 minutes, or until the whites are cooked through and the yolks are still runny. Remove the skillet from the heat, season the eggs with a pinch of salt and pepper, then scatter the olives, minced parsley, and feta over the top.
Notes
- The recipe calls for cured dried chorizo; remove the skin if it is tough or chewy.
- If using fresh chorizo, remove the casing and ensure it's fully cooked before adding tomatoes.
- Serve with kalamata olives and feta to provide contrasting salty and fresh flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 462kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 390mg | 130% |
| Sodium | 830mg | 35% |
| Potassium | 800mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 31mg | 34% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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