This chorizo shakshuka is full of smoky flavour from the chorizo and smoked paprika. Serve with crusty bread for those runny yolks and a dollop of yoghurt.
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Oh, the humble egg. It’s nice that eggs have had their time in the sun over the past few years isn’t it? As much as I love eggs at any time of day breakfast is still the original and best. Like this huevos rancheros quinoa breakfast bowl with a runny poached egg on top or this Italian version of a shakshuka with basil and parmesan. But this chorizo shakshuka is one of my faves, I love any recipe with chorizo but combining it with shakshuka is always going to be a win!
I love breakfast like a lot.
Not weekday breakfast. Weekday breakfast can do one. We go back and forth between toast and cereal and I pretty much hate both of them. Which mainly stems from the fact that eating before 9am makes me feel crappy.
Unfortunately waiting to eat until after 9am also makes me feel crappy and liable to fainting spells so you see my predicament. In actual fact I love cereal and toast out of the pre-leaving-for-work breakfast context. Coco pops for dessert? Perfection. Fancy toast smothered in melty butter and marmite as an afternoon snack? Ideal.
So when I say I love breakfast I mean I love slow weekend breakfasts. Breakfasts that are actually brunch, or basically just lunch, by the time we get round to having them.
Our Saturdays and Sundays when we have no plans are some of my favourites because they centre around food and working. After cooking and eating a tasty breakfast Will works on his music and I work on my blog and we’ll sit in comfortable silence while occasionally chatting about what we’ll have for our next meal.
This chorizo shakshuka is the answer to all your weekend breakfast prayers. It’s indulgent but pretty healthy, flavourful but low maintenance and perfect for sharing with your favourite person.
Ingredients you need to make smoky chorizo shakshuka:
- Red Onion
- Red Pepper
- Chopped Tomatoes
- Smoked Paprika
- Dried Oregano
- Dried Coriander
Keep scrolling to get the full recipe for this smoky chorizo shakshuka with feta…
I assume you already love shakshuka as much as I do but trust me, making it a chorizo shakshuka just takes it all to the next level of tastiness.
Or if you’re not convinced by chorizo than can I tempt you with an Italian twist on shakshuka instead?!
Make sure you top this with a healthy handful of chopped coriander and some crumbled feta. That shakshuka feta combination is such a good one! Serve it with a big hunk of crusty bread and a dollop of natural yoghurt and you’ll be set up for a perfect weekend. Trust me.
How to make smoky chorizo shakshuka:
- Fry the onion, garlic, pepper and chorizo over a medium heat until they’re all softened and yummy smelling.
- Add the spices and tomatoes and cook until the sauce gets thick enough to make wells for the eggs without the sauce running back into them.
- Crack the eggs into the wells then cover and cook until the whites have solidified and the yolks are still runny then serve with plenty of bread. The bread is most important.
Need some more breakfast inspiration? Find all my breakfast recipes here!
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS CHORIZO SHAKSHUKA?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Smoky Chorizo Shakshuka
- Olive Oil
- Salt and Pepper
- 1 Red Onion chopped
- 4 cloves Garlic chopped
- 1 Long Red Pepper chopped
- 1 Red Chilli chopped
- 150-175 g Cooking Chorizo cubed
- 1 400 g tin Chopped Tomatoes
- 1 tbsp Smoked Paprika
- 1/2 tbsp Cumin
- 1 tsp Dried Oregano
- 1 tsp Dried Coriander
- 4 Eggs
- Bunch Fresh Coriander chopped
- 50 g Feta crumbled
Heat a drizzle of olive oil over a medium-high heat. Add the onion with a good pinch of salt and pepper and cook for 2 minutes. Add the chorizo, garlic, pepper and chilli and cook for another 8-10 minutes until the veg is softened and the chorizo is releasing its oil.
Add the spices to the pan and cook for another 2 minutes. Pour in the chopped tomatoes and give everything a good stir together. Make a well in the tomato sauce, if no liquid runs into the well it's ready for the eggs. Make 4 wells and break an egg into each one. Cover and cook until the whites have cooked, about 10-15 minutes. Remove from the heat and top with the coriander and feta. Serve with bread and natural yoghurt.
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