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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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Smoky Chorizo Shakshuka

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.
Course Breakfast
Cuisine African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 321kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 207mg | Sodium: 815mg | Potassium: 602mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2310IU | Vitamin C: 67.3mg | Calcium: 147mg | Iron: 3.8mg