Like
Favorites
Print
Prep 25 minutes
Total 55 minutes

Easy Chorizo Shakshuka

Can't go wrong with this brunch, and I love dipping bread in the shakshuka sauce. Full of flavour and completely satisfying <3

Serves
US|Metric
ingredients

Shakshuka

  • 1 tsp olive oil
  • 1 onion
  • 2 birds eye chillis
  • 4 garlic cloves
  • 1½ chopped bell pepper (any colour)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 100 g chorizo
  • 2 tbsps harissa
  • 800 ml canned tomatoes (2 tins)
  • 1 handful chopped spinach
  • 4 eggs

Garnish

  • handful parsley
  • crumbled feta
  • sliced avocado

Easy Chorizo Shakshuka

Can't go wrong with this brunch, and I love dipping bread in the shakshuka sauce. Full of flavour and completely satisfying <3

  1. I started by throwing in the garlic, onion, chilli into a food processor
  2. Chop up your bell pepper and spinach
  3. Dice your chorizo
  4. Heat your skillet on medium and add olive oil (use a skillet with a lid to poach your eggs later. Alternatively use an oven safe pan and cook your eggs in the oven instead)
  5. Add the processed ingredients: garlic, onion, chilli, chorizo + the 1.5 peppers + salt & pepper seasoning cooking until your onions go golden
  6. Add paprika, cumin to the mix and let them cook for 20 seconds
  7. Mix in your canned tomatoes and harissa (I usually blitz my tomatoes in the food processor too ahead of this step so that they're smooth). Leave to simmer in the pan for about 10 minutes
  8. Add your spinach until it's cooked
  9. Create x4 dips (or more if you're using more eggs) using the back of your spoon and crack in your eggs
  10. Cover with your lid - leave for about 5 mins if you want a runny yolk or for 10 if you want them firmer (they also come out amazingly if you put the pan in the oven and cook them there instead)
  11. Once cooked, garnish with your parsley, avocado slides and crumbled feta