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.Jump to Recipe
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.
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.
Make sure you top this with a healthy handful of chopped coriander and some crumbled feta. 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.
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.
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!