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Chorizo Shakshuka

YIELD

5 servings

TYPE

Brunch

TIME

44 minutes

LEVEL

Beginner

Easy, bold, delicious!

Ingredients

– Chorizo – Yellow or white onion – Red bell pepper – Garlic cloves – Ground cumin – Whole canned tomatoes – Chipotle en adobo peppers – Large eggs – Parsley or cilantro (optional, garnish)

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1

Cook chorizo in a pan over medium heat for 7-8 minutes. Remove chorizo from pan and strain excess grease. Leave behind a little bit of the grease to cook the vegetables in.

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Cook veggies

2

Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally. Add minced garlic and continue cooking for another minute, stirring constantly.

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Add tomatoes and spices

3

Buzz the chipotle en adobo peppers in a food processor and add to the pan with the cumin. Add the whole tomatoes and canning liquid, squeezing the tomatoes to break them up.

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Add chorizo and simmer

4

Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.

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Add eggs

5

Remove pan from heat. Create 5-6 “wells” in the sauce. Crack a large egg into each little well.

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Bake shakshuka

6

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.

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Garnish

7

Garnish with fresh parsley and cotija or feta cheese.

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Serve

8

Serve family-style with tortilla chips or toast.

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