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Chorizo Shakshuka Recipe
Kick-start your day with this savory and spicy chorizo shakshuka breakfast skillet. It's a robust twist on the classic poached eggs recipe, using chorizo sausage to spice things up. It makes a hearty and nourishing breakfast, brunch, or light meal that uses one pan and is ready in under 20 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 servings
Calories: 462 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
- 2 2 tablespoons olive oil
- 2 2 medium onions minced
- ½ ½ cup chopped chorizo see notes
- 2 2 cups chopped tomatoes can use chopped cherry tomatoes
- ¼ ¼ cup red wine can sub white wine or stock
- 2 2 cloves garlic minced
- sea salt and pepper to taste
- 4 4 large eggs
- Optional: kalamata olives, minced parsley, feta to serve
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.
Cup of Yum
Notes
- In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin.
- If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the tomatoes.
Nutrition Information
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
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
390mg
(130%)
Sodium
830mg
(35%)
Potassium
800mg
(23%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
925IU
(19%)
Vitamin C
31mg
(34%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 462
% 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.