Chorizo Shakshuka is a bold twist on the traditional poached eggs suspended in a thickened, spiced tomato sauce dish. Chipotle en adobo peppers add smokiness, making it ideal for pairing with your favorite tortilla chips.
I love a good hearty weekend breakfast. Something warm and cozy to tuck into. Something that dirties only one pan because the only thing I want to concern myself with after indulging in a steaming hot plate of this chorizo shakshuka is napping.
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Why You'll Love This Recipe
- It's a unique twist on a classic. Shakshuka (or Shakshouka) is a wildly popular dish throughout North Africa and the Middle East. The addition of chorizo and chipotle en adobo peppers is a bold departure from more traditional versions, bringing a Mexican flair that's a little smoky and a little spicy.
- Perfect for sharing with your brunch crew. Admittedly, I don't often make this for myself because it feeds several. This chorizo shakshuka is perfect for you and 3-4 guests. This recipe can accommodate 4-8 large eggs.
- One pan wonder. You can prep everything you need for this recipe in one pan. And having fewer dishes to do after cooking is a big win.
- Meal-prep friendly. If you're the kind of person who likes to prep ahead, shakshuka is a great option. You can absolutely make the spiced tomato sauce base ahead of time, including cooking the chorizo. My recommendation is to make the sauce no more than 48 hours in advance and store it in the fridge until ready to use. Or, freeze for up to 3 months.
What is Shakshuka?
Believed to be a North African dish (though its exact origins are contested), shakshuka (or shakshouka) is a dish that consists of eggs poached in a thickened tomato sauce. Other ingredients typically include fresh peppers, onions, and garlic, and spices like cumin, paprika, and cayenne pepper. It's a one-pan comfort food wonder.
Shakshuka is one of those dishes that is surprisingly flavorful and flexible. Tomatoes make an amazingly complex and flavorful base for most any dish. When paired with the bold spices in shakshuka the tomato base really dazzles the tastebuds with layers of flavor. Plus, once you've got a basic recipe down, shakshuka is super customizable (as you'll see with my version for Chorizo Shakshuka).
The real beauty of shakshuka is that it's mealtime transcendent, making it appropriate for breakfast, lunch, or dinner. I mean eggs are inserting themselves everywhere these days and I'm so down with that. Just pair shakshuka with a carby side of your choice and (insert mealtime of choice here) is served - in one hot, steamy pan.
Ingredients
This shakshuka with chorizo recipe is incredibly easy to make. You only need a handful of ingredients to achieve an amazingly bold and comforting dish - I'm in awe of how good it is for how few ingredients are required - and I hope you will be too. Pick up the following ingredients for this chorizo shakshuka recipe:
- Chorizo - Specifically, I am using fresh Mexican-style chorizo that must be cooked before consuming, that I purchased premade from my local grocery store.
- Yellow or white onion - Red can be used also, I just prefer the translucency of yellow or white in the final dish.
- Red bell pepper - This dish brings bold flavors and heat, so a little sweetness from red bell pepper helps with balance.
- Garlic cloves - Can you even maket this dish without??? I kid! Leave it out if you don't love it. You could also use garlic powder instead if you don't have cloves on hand.
- Ground cumin - Earthy and citrusy, and very welcome in this dish.
- Whole canned tomatoes - Whole tomatoes let you get your aggression out if you'd like to squeeze them by hand (which I recommend especially if you want a rugged, hearty sauce). You could also use diced tomatoes instead if you'd rather.
- Chipotle en adobo peppers - Brings the smoke and heat and complements the bold chorizo. You don't have to use the full amount called for if you are worried about the resulting spice level. Or start by adding a small amount, then increase to suit your tastes.
- Large eggs - This recipe can support 4-8 large eggs. Simply create little impressions (or divots) in the sauce where you want your eggs to go before adding them, so you can space them out as you see fit.
- Parsley or cilantro (optional, garnish) - A little sprinkle of fresh green herbs makes a great presentation, but their inclusion is totally optional.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Substitutions
Here are some handy substitutions should you want to tweak this Chorizo Shakshuka recipe.
- Vegetarian - leave the chorizo out to return this dish to its vegetarian roots (or use soyrizo instead; I've seen soyrizo at Trader Joe's).
- Peppers - if you don't have chipotle en adobo peppers, use a fresh jalapeno or a couple of serrano peppers to add some heat. It won't have the smokiness canned adobo peppers bring, but consider adding a few dashes (or ½ teaspoon) of smoked paprika when going this route.
Variations
This shakshuka with chorizo recipe is so versatile! Here are some variations you might want to consider.
- Spicier - this recipe has a decent bit of heat, but if you are a true chile head and want it even hotter, add a few dashes of chili pepper flakes or cayenne pepper to the dish.
- Not so spicy - reduce the amount of chipotle en adobo peppers to one or leave them out completely. Add ½ teaspoon of smoked paprika to contribute smokiness.
- Sides - carbs make the perfect side for this dish. I opted for tortilla chips but toast (whole grain, French, Texas), buns, biscuits, and croissants would also be good options.
- Garnishes - a simple sprinkle of fresh parsley or herb of your choice works well here (think basil, oregano, cilantro). Crumbly cheese like cotija or feta are a nice addition, and if you want to add a bit of reprieve from the heat, drizzle with crema or serve with sour cream.
How to Make Chorizo Shakshuka - Directions
Preheat oven to 375 degrees Fahrenheit.
Cook chorizo in a pan over medium heat for 7-8 minutes, until fully cooked. Remove chorizo from pan and spread across paper towels to absorb excess grease. Leave behind a little bit of the grease to cook the vegetables in.
Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally.
Add the minced garlic and continue cooking for another minute, stirring constantly.
Buzz the chipotle en adobo peppers in a food processor for 30 seconds and add to the pan along with the cumin. Add the whole tomatoes and canning liquid, squeezing the tomatoes with your hands first to break them up. I like the rusticness of differently sized pieces of tomato here.
Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
Remove pan from heat. Create 5-6 "wells" in the sauce. Crack a large egg into each little well.
Bake for 8-10 minutes, uncovered, on the top rack of your oven. You want the eggs to still be jiggly and the whites to appear somewhat set - the eggs will continue cooking upon removal from the oven.
Garnish with parsley and cotija or feta cheese. Serve family-style with tortilla chips or toast.
Hint: When hand-squeezing the tomatoes, consider doing so in a high-sided container, then adding the smushed tomatoes to the pan as it's a messy business.
Storing Leftovers
Store leftovers in a lidded container in the refrigerator for up to 5 days. I don't typically have leftover eggs or save them if I do (I organically recycle any leftover eggs instead).
Reheating Leftover Chorizo Shakshuka
Leftovers can be reheated in a covered pan over medium heat. Make sure to stir occasionally. You can serve leftover Chorizo Shakshuka with over-easy eggs and carby side of your choice, or repurpose the leftovers into a Marinara-type sauce for pasta or use as a chili base.
Recipe FAQs
Preferably, you should eat shakshuka with a carb of your choice! Think buttery toast, garlic Naan, or pita chips. Use the carb as a utensil to deliver delicious shakshuka to your mouth. You can also eat shakshuka over a nice bed of rice. Or a nice bed of roasted potatoes.
Of course shakshuka is good the next day! Like chili, the sauce also improves over time! Just heat the sauce up in your microwave or in a covered pot on the stovetop. Note: I'm assuming leftovers do not include eggs.
Top Tip
Keep an eye on those eggs as they cook and take them out sooner than you think you should, otherwise you won't get those runny yolks.
Find More Breakfast Dishes on Midwexican
Chorizo Shakshuka
Equipment
- 11-inch oven-safe frying pan
Ingredients
- ½ pound chorizo
- 1 medium yellow or white onion finely diced
- 1 red bell pepper finely diced
- 4-6 cloves garlic finely minced
- 1 teaspoon ground cumin
- 1 28 ounce can whole tomatoes
- 2-4 chipotle en adobo peppers (2 for less heat, 4 for a bold heat)
- 5-6 large eggs
- Parsley or cilantro, chopped, for garnish (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook chorizo over medium heat for 7-8 minutes, until fully cooked. Remove chorizo from the pan and spread across paper towels to absorb any excess grease. Leave behind a little bit of the grease to cook the vegetables in.
- Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally.
- Add the minced garlic and continue cooking for another minute, stirring constantly.
- Buzz the chipotle en adobo peppers in a food processor for 30 seconds and add to the pan. Add the cumin. Add the whole tomatoes and canning liquid, squeezing the tomatoes with your hands first to break them up. I like the rusticness of differently sized pieces of tomato.
- Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
- Remove pan from heat. Create 5-6 "wells" in the sauce. Crack a large egg into each little well.
- Bake for 8-10 minutes, uncovered, on the top rack of your oven. You want the eggs to still be jiggly and the whites to appear somewhat set - the eggs will continue cooking upon removal from the oven.
- Garnish with parsley and cotija or feta cheese. Serve family-style with tortilla chips or toast.
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