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 Arabic 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, crack in some eggs, 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!
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 indeed! 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 to 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.
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 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.
- 28cm or 11″ oven-proof frying pan.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
Often considered a breakfast dish, shakshouka or shakshuka is an ancient tomato base stew from North Africa, my version adds Spanish chorizo sausage and it is delicious!
- 1 Medium (150g or 1 Cup) Onion
- 1 Red Bell Pepper
- 2 Tbsp Olive Oil
- 2 Garlic Cloves
- 100g (3½ oz) Chorizo Sausage
- 400g (14oz) Tin Cherry Tomatoes
- 1 Tsp Smoked Paprika
- ½ Tsp Ground Cumin
- ⅛ Tsp Ground Cinnamon
- ½ Tsp Salt
- 2 Eggs
- Pinch Black Pepper
- Pinch of Cayenne Pepper
- Fresh Coriander
- Cut the onion in half, peel it and then cut it into half-moon shapes around 5mm (¼") thick.
- Remove the stalk and seeds from the pepper and cut it into 5mm (¼") thick strips.
- Peel and slice the garlic cloves as finely as you can.
- Cut the chorizo sausage into 2-3mm (⅛") rounds.
- Heat a 28cm or 11" oven-proof frying pan over a medium heat and add the olive oil, when it is hot throw in the chorizo sausage and cook for a couple of minutes.
- Once the oils form the sausage starts to leech into the oil and it takes on a nice "paprika" hue, add the onions and red pepper and soften, without colouring, for 10 minutes.
- Add the garlic and cook for 90 seconds.
- Pour in the tomatoes and add the smoked paprika, cumin, cinnamon and salt, then give everything a stir crushing a few of the tomatoes.
- Once everything begins to bubble, reduce the heat to low and make a well with a ladle and crack in an egg, repeat with the second egg.
- Sprinkle the egg yolks with a pinch of black pepper.
- Transfer to the oven and cook at 220°C or 430°F and cook until the eggs are set, this should be around 6-8 minutes.
- Serve with a little sprinkle of cayenne pepper and loads of fresh coriander.
Amount Per Serving: Calories: 514Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 230mgSodium: 1287mgCarbohydrates: 23gFiber: 5gSugar: 12gProtein: 22g
Calorific details are provided by a third-party application and are to be used as indicative figures only.