Chorizo Shakshuka (chorizo and eggs)
Kick-start your day with this savory and spicy chorizo shakshuka breakfast skillet. It's a robust twist on the classic poached eggs recipe, using chorizo sausage to spice things up. It makes a hearty and nourishing breakfast, brunch, or light meal that uses one pan and is ready in under 20 minutes!
This recipe was originally published in 2014. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
Spice up your breakfast game with this home-run chorizo shakshuka recipe! It's a heartier spin on classic shakshuka for those mornings when you want something more robust and filling. It's a flexible, affordable recipe that doesn't use any complicated ingredients.
While it's usually served for breakfast or brunch, this chorizo and eggs dish can be enjoyed any time of day. Either way, you'll want to grab a loaf of your favorite crusty bread to soak up every last drop of the rich tomato sauce. It's a warming one-pan skillet meal that's easy to make for yourself or double for company.
What is shakshuka?
Shakshuka is a savory egg dish with middle eastern and north African roots, similar to the southern-Italian “eggs in purgatory”. It's typically a vegetarian dish of eggs slowly poached in a tomato sauce with peppers, onions, herbs, and spices. It's become a popular dish to serve for breakfast or bunch but also makes a delicious light lunch or dinner.
Ingredients for chorizo shakshuka
In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin. If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the tomatoes.
Here's what you'll need to make this chorizo and eggs version of shakshuka:
- Olive oil – for the pan. It's what we usually have on hand but you can use butter, too.
- Onions + garlic – for seasoning, they add a rich umami flavor and subtle sweetness.
- Chorizo – for its spicy bold taste and texture.
- Tomatoes – fresh roma tomatoes or any type of fresh chopped tomato will work well.
- Red wine – or a splash of red wine vinegar, or broth.
- Sea salt + pepper – to add depth of flavor and enhance the other flavors of the dish.
- Eggs – the fresher, the better, of course.
- Kalamata olives, parsley, and feta – optional, for topping
See our variation ideas below for some ways to mix up this super versatile dish!
Chorizo Shakshuka Variations to Try
One of the things we love about shakshuka is how versatile it is. Many variations of the basic sauce are possible by adding different vegetables, meats, herbs, and spices. Have fun and get creative, you can't go wrong! Here are some ideas to change the flavor or make it your own:
- Add vegetables: use up the veggies you've got in your fridge like zucchini, bell peppers, carrots, mushrooms, cherry tomatoes, or greens like spinach, kale, or arugula.
- Try ground turkey, beef, or lamb: makes a delicious heartier version.
- Add beans: fava beans, chickpeas, or lima beans add texture and nutrition.
- Flavor it with herbs: fresh cilantro, thyme, rosemary, and tarragon would add a different but delicious flavor.
- Mix up the spices: layer in some additional spices like smoked paprika and onion powder, or change the flavor profile completely with cumin, coriander, caraway, chili powder, or cayenne.
- Add cheese: add crumbled feta cheese or goat cheese at the end.
How to cook chorizo and eggs
If you've ever wondered how to cook chorizo and eggs, this recipe is for you! There's nothing complicated about this savory breakfast skillet; it's easy to make and comes together in just three easy steps:
- Start by sautéing your onions and chorizo for a few minutes in a medium-sized skillet.
- Make a sauce by adding chopped tomatoes, wine, and garlic then season it with salt and pepper to taste.
- Take your pan off the heat and make a few little wells to nestle in the eggs. Carefully crack the eggs into the wells and cook them until the whites are cooked through and the yolks are runny (or cooked to your desired doneness). Top with the olives, parsley, and feta, if using, and serve hot.
Full recipe instructions are in the recipe card below.
Can I make chorizo shakshuka ahead of time?
If you're making this dish for a special occasion and want to get a head start, you can make most of it ahead of time. Prepare the sauce up until the point where you add the eggs (don't add the eggs!) then let it cool and put it in your fridge. The next morning all you have to do is heat it until it is bubbling on your stovetop, add the eggs and cook until they're done.
Serving a larger group? Double the batch using a larger skillet and serve it family-style with all the fixings!
Because of the eggs, this dish is best eaten right away, but leftovers will stay fresh in the fridge for up to 5 days. Try cutting up and mixing the eggs into the sauce and serving it over a thick slice of buttered toast!
It's best to reheat it on the stove using a small pan. Add a splash of water or broth and heat it on medium-low until warmed through.
You can use chicken or vegetable stock.
Sure! There are now many different types of chorizo-style vegetarian sausage available. Feel free to try it and let us know how it goes!
How to serve chorizo shakshuka
With eggs as the main ingredients, this dish is most often served for breakfast or brunch with soft pita bread or crusty bread to soak up all the delicious juices and flavors. Serve it with some easy hummus or white bean dip with olives to dip the bread in, too.
Popular chorizo and eggs recipes
- Breakfast Strata with Olives and Chorizo
- Chorizo Scrambled Eggs with Cilantro Pesto
- Spanish Breakfast Potatoes with Chorizo
- Veggie and Chorizo Egg Casserole
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons olive oil
- 2 medium onions, minced
- ½ cup chopped chorizo, see notes
- 2 cups chopped tomatoes, can use chopped cherry tomatoes
- ¼ cup red wine, can sub white wine or stock
- 2 cloves garlic, minced
- Sea salt and pepper, to taste
- 4 large eggs
- Optional: kalamata olives, minced parsley, feta, to serve
- Heat the oil in a medium-sized skillet over medium-high heat. Add the onions and chorizo and cook for 5-7 minutes, stirring occasionally, until the onion is golden brown.2 tablespoons olive oil, 2 medium onions, ½ cup chopped chorizo
- Reduce the heat to medium then add the tomatoes, red wine, and garlic to the pan and cook until it becomes a thick sauce, about 5 minutes. Season to taste with salt and pepper.2 cups chopped tomatoes, 2 cloves garlic, ¼ cup red wine
- Take the pan off of the element and reduce the heat to low. Using your spatula, create four little wells in the tomato chorizo sauce for your eggs to sit in. Carefully crack the eggs into the wells then return the pan to the element and cook the eggs, uncovered, for 3-5 minutes, or until the whites are cooked through and the yolks are still runny. Remove the skillet from the heat, season the eggs with a pinch of salt and pepper, then scatter the olives, minced parsley, and feta over the top.4 large eggs, Optional: kalamata olives, minced parsley, feta
This recipe is part of our Mother's Day Bruch Recipes series.