Spicy Shakshuka with Chorizo

This spicy shakshuka with chorizo is my favorite way to eat 'red' shakshuka. The secret lies in lovely little dollops of creamy goat cheese and spicy chorizo sausages. And shakshuka is so easy to make too!

 

 

I am a green shakshuka girl because I LOVE herbs probably more than the average person. However, I love 'red' shakshuka too, otherwise just known as shakshuka. The thing about regular shakshuka is that the ingredients are much more shelf-stable so you can make it no matter when the craving hits.

 

Chorizo never gets out of season, and cream cheese is easy to get too. And if you love chorizo, make sure you check out my super easy red wine chorizo for your next tapas party.

 

Why you’ll love this recipe

 

You will love this recipe if you like easy, healthy, and savory breakfasts. Shakshuka is the perfect brunch dish, but it could also be made even for weekday breakfasts and dinners.

 

It is quick to make so it doesn't take your whole morning (or evening if you make it for dinner). Most of the time is hands-off anyway. It will probably take you about 15 minutes of hands-on time and 25 hands-off. 

 

And as I mentioned, as this shakshuka with chorizo uses mostly shelf-stable ingredients, you can make this whenever the craving hits. You don't have to wait for zucchini to come into season, or the spinach wilting just by looking at it. 

 

 

Ingredients

 

So let's dive into what makes this deliciously spicy shakshuka.

 

• Chorizo sausages to make a Spanish twist on Moroccan flavors. Spanish and Northern African flavors actually work really well together. I focus here on the flavors that Spain also uses, and omit the others - I promise it's good.
• Yellow onion for more flavor in the tomato sauce. Yes, I add onion to practically eeverything. 
• Yummy warming spices like ground paprika, garlic powder, oregano, cumin, coriander, and chilli flakes. Takes you right to one of my favorite food places (that I have yet to visit) - Morocco (and Spain). And Tunisia and the rest of Northern Africa. If this sounds like you too, you will love my recipes for Moroccan carrots, Moroccan harissa chicken and butternut squash, and this butternut squash soup. Or search for Middle Eastern on my site to find other delicious treats (note to self: make a specific category for all these recipes!).
• Can of crushed tomatoes as the base for the sauce. Shakshuka is a tomato sauce with eggs kind of dish, anyway. Many also use harissa, but that will quickly turn way too spicy (at least if you make harissa from scratch). Adding a touch of harissa though, can be very much delicious, see under Expert tips. Fresh tomatoes can also work, of course.
• Eggs. It wouldn't be shakshuka without the eggs. They are packed with nutrients and will keep you full for longer.
• Goat cream cheese is my little secret weapon of this spicy shakshuka. That creamy and tangy cheese is an extra burst of flavor that has quickly become one of my favorite parts of shakshuka (and as toppings for pizza!). 
• Toppings like black olives, fresh thyme, and oregano, salt, and pepper for that extra flavor pop!

 

 

Step-by-step instructions

 

If you want, remove the casings from the sausages. Coarsely chop them. Meanwhile, heat a non-stick skillet to medium-high heat. Once hot, add in the chorizo and cook until it is a little crusty around the edges, for about 4-5 minutes (1).

 

Add the diced onion and spices and cook for another 5 minutes (2-3). Until the onion has softened. You may or may not need to add some oil, as this will depend on the fat in your chorizo. 

 

 

Pour in the can of crushed tomatoes and bring it up to a simmer (4). Simmer for 15 minutes to deepen the flavor and thicken the sauce. 

 

Make 4 wells in the sauce and carefully pour an egg into each well (5-7). I prefer to crack the egg into a small bowl to make it easier. Cook on medium heat for 7-10 minutes or until the egg whites are done. 

 

You can cover it with a lid at the last minute or so to help cook the egg white, but it can turn the yolks a little hazy. The yolks will still be liquid inside so it's only the looks!

 

 

In the last 3 minutes, add dollops of cream cheese (8) (preferably of goat's milk) all over the dish. Covering with a lid makes it easier to melt the cream cheese into the sauce (again, the yolks will look hazy).

 

Once the egg whites are done, the dish is done. Sprinkle with your favorite toppings, for example, black olives, fresh thyme, and more salt and freshly ground pepper. I love to serve it with a buttered ciabatta or pita bread.

 

 

Storage

 

Shakshuka is best eaten right away due to the eggs. Re-heating eggs will never make them as gooey and delicious as the first time. However, the sauce itself is great for re-heating as the flavor will deepen over time.

 

The sauce can be covered in the fridge for about 4-5 days. 

 

If you know how many eggs will get eaten right now, only make those eggs and make a sunny side up for the leftovers later. Just reheat the sauce over low heat. Add a splash of water if you find it necessary. Easy peasy! 

 

 

Recipe FAQs

 

What is shakshuka? What country is it from?

Shakshuka is originally a Maghrebi dish that is made with eggs in a warmly spiced tomato sauce. Shakshuka (or shakshouka) actually means "shaken", which can be because of how you mix things up in the pan. It is very popular in the Middle East and especially in Israel.

 

And in case you wondered (I did too), the Maghreb region is Northwestern Africa, consisting of Morocco, Tunisia, Algeria, Libya, and Mauritania. Many believe it is of Tunisian descent. 

 

 

What do you eat shakshuka with?

You can eat it on its own, but I love to serve it with bread. All kinds of bread, give me all the bread. I have a separate bread category on this website. Although many of them are also sweet, I'm sure you will find something.

 

For example;

• Za'atar and goat cheese naan or basic garlic naan
• This Everything Spice grilled cheese
• Or whole wheat bread rolls

 

But I also really love just a simple ciabatta, fluffy pita bread, or flatbread. For something a little different, why not try a Turkish 'bagel' or braided challah?

 

Expert tips

 

Variations

You can probably already tell that you can do so much with a shakshuka recipe. Add whatever spices you like, whatever extra veggies you like - peppers, carrots, peas, zucchini, whatever - or other meats (or none at all).

 

The most important thing is to keep the sauce tomato-based (unless you want a green shakshuka) and to serve it with eggs. 

 

It is also common to add harissa paste to the tomato sauce, so a couple of tablespoons of that would be delicious. Especially if you like spicy dishes! 

 

 

Shakshuka recipe for one

You can definitely make shakshuka for one! Reduce the sauce recipe by half and use 2 eggs instead of 4 if you're feeling hungry (you should be).

 

If you want to make leftovers, make the sauce for 4, but just as many eggs as you will eat today (read Storage for more tips). 

 

Make it vegetarian

Replace the chorizo sausages with vegan chorizo if you want to make it vegetarian. You can also skip the chorizo altogether, but remember you need to add 1 tablespoon of canola or olive oil when cooking the onion.

 

Whatever you do, enjoy!

 

 

Did you like this recipe? Here are more breakfast dishes I think you’d love:

 

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