Shakshuka with chorizo or merguez sausage

Name: Shakshuka with chorizo or merguez sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2-3 tablespoons of oil; ½ medium sized white or yellow onion; 4-6 garlic cloves; 2 large red bell peppers; 1-2 teaspoons of annatto or achiote powder; 1-2 teaspoons of cumin powder; 1 teaspoon of chipotle powder; 1 mild hot pepper; 12 ounces of chorizo or merguez sausage; 2 lbs of tomatoes; 4-6 eggs; salt and pepper; Freshly chopped cilantro; chopped green onions; Sliced Jalapenos; Grilled toast or toasted pita bread; avocado slices; queso fresco; Olive oil to drizzle

User Reviews

4.9

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course, Breakfast, Brunch
Cuisine
South American, Fusion, Middle Eastern

Shakshuka with chorizo or merguez sausage

Iris Warren

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Easy recipe for shakshuka with chorizo or merguez sausage. This dish consists of eggs cooked or poached in thick sauce of tomato, onions, peppers, and spices. This variation adds chorizo or merguez sausage.

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Ingredients

Servings

2-3 tablespoons of oil
½ medium sized white or yellow onion diced
4-6 garlic cloves crushed
2 large red bell peppers diced
1-2 teaspoons of annatto or achiote powder can also use paprika
1-2 teaspoons of cumin powder
1 teaspoon of chipotle powder can also use cayenne or any chili powder, adjust to taste
1 mild hot pepper seeded, deveined and diced, optional
12 ounces of chorizo or merguez sausage sliced or crumbled
2 lbs of tomatoes 4-5 large tomatoes, peeled and diced
4-6 eggs
salt and pepper
Freshly chopped cilantro
chopped green onions
Sliced Jalapenos optional and to taste

To serve:

Grilled toast or toasted pita bread
avocado slices
queso fresco
Olive oil to drizzle

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Instructions

Heat the oil and add the diced onions, crushed garlic, and diced bell peppers.
Cook until the onions and peppers are soft, about 5 to 7 minutes.
Add the spices: achiote/annatto (or paprika), cumin powder, chipotle powder (or your choice of chili powder), diced hot pepper, salt/pepper.
Add the sliced chorizo or crumbled merguez, continue to cook for another 10 minutes.
Add the diced tomatoes and continue cooking for another 20-25 minutes, or until the tomatoes have broken down and you start to have a nice thick sauce.
Taste and adjust salt/pepper/spices to your taste.
Add the eggs, cover, and cook until the whites are fully cooked and the yolks are done to your preference, about 10-12 minutes. For the oven method, have the oven pre-heated to 375F, carefully transfer the hot pan (oven proof) to the oven’s middle rack, and bake for about 10 minutes.
Remove the pan from the heat, sprinkle with freshly chopped cilantro, green onions, jalapeno slices (optional), and crumbled queso fresco. Serve immediately with avocado slices, garlic bread or toasted pita bread, etc.