Shakshuka with chorizo or merguez sausage
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Breakfast, Brunch
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Cuisine
South American, Fusion, Middle Eastern
Shakshuka with chorizo or merguez sausage
Description
This recipe for Shakshuka incorporates savory chorizo or merguez sausage, which infuses the tomato sauce with robust flavor. The cook softens onions, garlic, and red bell peppers before adding spices including annatto or paprika, cumin, and chipotle powder to build a layered seasoning profile. The sausage is browned in the sauce before diced tomatoes simmer down into a thick, rich base. Eggs are cracked into the sauce and gently cooked until the whites set while yolks remain at your preferred doneness. Garnishing with fresh cilantro, green onions, and jalapeño slices adds freshness and optional heat.
The resulting dish combines the tang of tomatoes with the spice and smokiness of the sausage and chili powders, balanced by the creamy eggs. Cooking the eggs in the sauce softens their texture and allows them to soak up the spicy flavors. The dish is served hot, traditionally with grilled bread, pita, or avocado slices for dipping and mild cooling contrast. It offers a substantial and flavorful option for brunch or any meal.
For a different cooking approach, baking the eggs in an ovenproof pan at 375°F provides even cooking with minimal active attention. Adjust spices and chili amounts to taste to control heat levels. Using fresh tomatoes peeled and diced allows for better sauce texture, but canned diced tomatoes can also work. This hearty shakshuka makes a warming, filling dish that highlights the spice and savoriness of the sausage combined with the tangy tomato base and softly cooked eggs.
Ingredients
- 2-3 tablespoons of oil
- ½ white onion diced, medium sized; or yellow onion
- 4-6 garlic crushed, cloves
- 2 red bell pepper diced, large
- 1-2 teaspoons annatto powder can also use paprika, or achiote powder
- 1-2 teaspoons cumin powder
- 1 teaspoon chipotle powder can also use cayenne or any chili powder, adjust to taste
- 1 hot pepper seeded, deveined and diced, optional, mild
- 12 ounces chorizo sausage sliced or crumbled, or merguez sausage
- 2 lbs tomato 4-5 large tomatoes, peeled and diced
- 4-6 egg
- salt
- black pepper
- cilantro freshly chopped
- green onion chopped
- jalapeño optional and to taste, sliced
To serve:
- toast grilled or toasted
- pita bread grilled or toasted
- avocado slices
- queso fresco
- olive oil to drizzle
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.
User Reviews
Overall Rating
4.9
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