Shakshuka with Spanish Chorizo Sausage

Shakshuka with Spanish chorizo sausage in a wonderfully rich tomato sauce with loads of peppers and onions, baked with a couple of eggs.

My version of this recipe is very easy and will go from your cupboard to your table in a little over 30 minutes.

Baked Eggs in a Tomato Sauce

Shakshuka is a gloriously simple dish of eggs baked in a tomato sauce; it is also often spelt shakshouka and chakchouka.

It hails from North West Africa, but now it is a relatively common dish across North Africa and the Arabian Peninsula and of course, the wider world.

The inclusion of eggs often gives this dish an association with breakfast, but I think this dish works wonderfully at any time of the day.

My version of shakshuka adds some Spanish chorizo sausage into the mix, and it is so easy and utterly delicious.

All you have to do is chop some veggies, then make a quick sauce, and crack in some eggs. Then chuck it all in the oven and bake it until the eggs are set.

The whole thing is done and dusted in a shade over 30 minutes.

If shakshuka is your kinda cooking, you must check out my sausage and baked bean casserole, it fuses the full English fry-up with the techniques found in this dish.

Frequently Asked Questions

Can I use a different type of sausage in this recipe?

Yes, absolutely, you could use any boldly flavoured dried sausage that you like.

Is Spanish chorizo the same as Mexican chorizo?

No, they are very different! I cook with a lot of chorizo sausage and often get asked this question by visitors from the US.

Mexican chorizo is generally not cured and has a very different texture and flavour from Spanish chorizo. It is not ideal for this recipe.

Can I make this vegetarian?

Yes, all you have to do is omit the sausage. However, it will leave a huge gap in the flavour of this dish.

I would recommend increasing the herb and spices, I would add thyme, oregano, more garlic and paprika. Then I would look at bulking out the recipe with some chickpeas, which is a pretty classic ingredient for shakshuka.

Can I make this in advance?

This is definitely a dish that needs to be eaten fresh from the oven.

However, you could knock up the tomato sauce in advance, it will be fine in the fridge for up to 2-3 days. Then reheat it, crack in some eggs and then bake as per my instructions.

Serving Suggestions

I usually serve this shakshuka with chorizo in the middle of the table with a glass of wine and some slices of French baguette.

It's simple light food that is just made for sharing, you could dish it up and also add a side salad if you like.

It also makes a pretty amazing side dish!

I have served this with everything from my Spanish pork chops to my harissa salmon fillets, and it is a winner.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hoob/stovetop.
• Oven.
• 28cm or 11" oven-proof frying pan.
• Chopping board.
• Kitchen knife.
• Weighing scales and measuring spoons.