Chorizo Shakshuka (ready in 30 minutes!)
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This chorizo shakshuka is made with chorizo, tomatoes, and eggs for a bold, hearty twist on the classic. It’s rich, savory, full of flavor, and ready in 30 minutes.
This chorizo shakshuka is a bold, hearty twist on the classic, with rich tomato sauce, smoky chorizo, and perfectly runny eggs all in one pan. It’s the kind of dish I make when I want something filling, flavorful, and a little more robust than the usual.
I love how the chorizo infuses the sauce as it cooks, adding a deep, savory spice that pairs beautifully with the tomatoes. A splash of red wine (or stock) brightens everything up, while the eggs cook gently in the sauce, their yolks adding richness to every bite.
It’s easy to make and just as good for dinner as it is for brunch. I always serve it with crusty bread to scoop up the sauce, and if I’m feeling a little extra, I’ll add olives, feta, and fresh herbs on top for even more flavor.
Serving suggestions
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.
Enjoy it as a complete evening meal by serving it with smoky roast potatoes or roasted mini potatoes with a simple, lightly dressed green salad.
Can I make chorizo shakshuka ahead of time?
Yes, you can prep most of this dish in advance. Make the sauce as directed, but stop before adding the eggs. Let it cool, then store it in the fridge.
When you’re ready to serve, reheat the sauce on the stovetop until it’s gently bubbling. Add the eggs and cook until the whites are set and the yolks are still soft.
If you’re serving a crowd, it’s easy to double the recipe in a larger skillet and bring it to the table family-style with your favorite toppings.
Chorizo Shakshuka (ready in 30 minutes!)
Ingredients
- 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)
Instructions
- 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
Video
Notes
Nutrition
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Wondering if there is a particular type of red wine to use for this??
As long as it’s a wine you enjoy drinking, it will work. I often have a pinot noir on my counter, so that’s what I usually use.
I tried this today. Such a nice change from the usual bacon or sausage breakfast. I’ll be making it again soon!
I’m so happy to hear you liked it!!
Thanks so much Kristen for sharing your recipe with us as part of our Fast and Easy Paleo Recipes link party!
Hi Marni,
Thank you so much for asking and yes, you can definitely use one of the images. Let me know when the post is up and I will share it on my social media sites 🙂
Nice to ‘meet’ you too!