Spicy Chorizo Shakshuka

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A Fiery & Flavor-Packed One-Skillet Breakfast or Dinner Dish You’ll Crave Again & Again

If you’re looking to shake up your breakfast or dinner routine with a bold, comforting, and incredibly flavorful dish, look no further than Spicy Chorizo Shakshuka. This North African–Middle Eastern classic has been delighting palates for centuries with its rich, tomato-based sauce and gently poached eggs. Our version adds a fiery kick with Spanish-style chorizo, smoky paprika, and chile flakes — making it a satisfying, protein-packed meal with layers of spice, comfort, and irresistible flavor.

Perfect for a lazy weekend brunch, a crowd-pleasing dinner, or even a solo skillet indulgence, this shakshuka recipe is both rustic and elegant. It’s a meal you can make with pantry staples and minimal fuss, yet it tastes like you’ve poured hours into perfecting it.

 Ingredients

Here’s everything you need to make this spicy shakshuka masterpiece:

  • 1 tablespoon olive oil

  • ⅓ pound Spanish-style chorizo sausage, sliced (about 2 links)

  • 1 large onion, diced

  • 1 large red bell pepper, diced

  • 4 large garlic cloves, chopped

  • 1 (28 oz) can crushed Roma tomatoes

  • 2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon red chile flakes (or ¼ teaspoon cayenne pepper for extra heat)

  • Kosher salt and freshly ground black pepper, to taste

  • 4 large eggs

  • ¼ cup crumbled goat cheese or feta

  • 1 small handful fresh parsley, minced

These ingredients come together to form a dish that’s smoky, spicy, slightly tangy from the tomatoes, and rich from the chorizo and cheese.

 Prep Time and Cook Time

  • Preparation Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

  • Calories: Approximately 350 kcal per serving

  • Servings: 2–3 (depending on appetite and sides)

 How to Prepare Spicy Chorizo Shakshuka

 Step-by-Step Instructions:

 1. Preheat Your Oven

Set your oven to 375°F (190°C).
You’ll want your skillet oven-safe, as this dish finishes cooking in the oven.

 2. Sauté the Chorizo

Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium-high heat.
Add your sliced chorizo and let it render for 3–5 minutes, stirring occasionally, until the edges begin to crisp and you see that beautiful, fragrant red oil start to coat the bottom of the skillet.

Tip: Use Spanish-style semi-cured chorizo for that rich, smoky, paprika-forward flavor.

 3. Add the Aromatics

Once the chorizo is browned and crispy, toss in the diced onion and red bell pepper.
Sauté for 5 minutes or until the onions are translucent and the peppers start to soften.
Add the chopped garlic and cook for an additional 1–2 minutes, stirring constantly to avoid burning.

This step lays the aromatic foundation of your sauce — spicy, sweet, and deeply savory.

 4. Build the Sauce

Pour in the 28 oz can of crushed Roma tomatoes and stir well to deglaze the pan.
Scrape up any browned bits of chorizo or veggies stuck to the bottom — that’s pure flavor gold.

Season with:

  • 2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon red chile flakes (or ¼ teaspoon cayenne for extra kick)

  • Salt and black pepper to taste

Lower the heat and let the sauce simmer uncovered for 10–15 minutes, allowing it to reduce slightly and develop that deep, complex flavor.

 5. Add the Eggs

Using the back of a spoon, create four small wells in the sauce — spaced evenly around the skillet.
Crack one egg into each well. If you’re worried about egg shells or yolk breakage, crack them into a small bowl first, then gently slide them into the sauce.

 6. Bake to Perfection

Carefully transfer the skillet to your preheated oven and bake for 7–10 minutes, or until the egg whites are set but the yolks are still soft and runny.
For firmer yolks, bake an extra 2–3 minutes.

Watch closely! Eggs can overcook quickly, and shakshuka is best with jammy or runny yolks.

 7. Garnish and Serve

Remove the skillet from the oven and sprinkle crumbled feta or goat cheese over the top.
Finish with a generous shower of minced fresh parsley for color and freshness.

Serve immediately, ideally with warm, crusty bread, pita, or even toasted sourdough — perfect for scooping up that rich, spicy sauce and silky egg yolks.

 Cooking Tips for Perfect Spicy Shakshuka

Here are some pro tips to help you perfect your shakshuka every time:

 Adjust the Heat

  • Not a fan of too much spice? Use sweet chorizo instead of spicy and omit the chile flakes.

  • Want it hotter? Add fresh chopped jalapeños or increase cayenne to ½ teaspoon.

 Customize the Eggs

  • Love runny yolks? Stick to 7 minutes in the oven.

  • Prefer firmer eggs? Let them go for 10–12 minutes.

  • Add more eggs for more servings — this recipe can hold up to 6 eggs in a 10- or 12-inch skillet.

 Boost the Veggies

Feel free to toss in some chopped spinach, kale, or zucchini with the onions and peppers for added nutrition and bulk.

 Try Different Cheeses

Goat cheese offers tang and creaminess, while feta brings a salty punch. Want something different? Try ricotta, shredded mozzarella, or manchego.

 Don’t Forget the Bread

The sauce is the star — and you’ll want something to soak it up. Warm bread is non-negotiable.
Try:

  • Grilled sourdough

  • Warm pita wedges

  • Garlic naan

  • Rustic country loaf

 Make It Ahead

You can prep the sauce in advance and refrigerate it. Just reheat on the stove, crack in your eggs, and bake as usual for a super-fast meal.

 Serving Suggestions

This dish is rich and satisfying on its own but pairs beautifully with:

  • Arugula salad with lemon vinaigrette

  • Labneh or Greek yogurt for a cooling side

  • Roasted potatoes or hash browns

  • Pickled red onions or olives for contrast

  • A dollop of harissa or chili crisp on top for even more heat

 Nutrition Breakdown (Per Serving, Makes 3)

  • Calories: ~350 kcal

  • Protein: 19g

  • Carbohydrates: 11g

  • Fat: 27g

  • Fiber: 3g

  • Sugar: 6g

Note: Nutrition will vary slightly based on the type of chorizo and cheese used.

 The History of Shakshuka — A Global Classic

Shakshuka has its roots in North Africa, particularly Tunisia, and has traveled across the Middle East, Mediterranean, and even into Europe and America thanks to its ease, versatility, and comforting appeal.

The name “shakshuka” loosely translates to “mixture” in Arabic — fitting, given how many regional variations exist. From spiced lamb or merguez additions in Morocco, to green versions with spinach and herbs in Israel, shakshuka is a dish that invites creativity and cultural fusion.

Our spicy chorizo twist brings a bit of Spanish fire to the traditional shakshuka, offering that deep, smoked paprika flavor that perfectly complements the richness of the eggs and acidity of the tomatoes.

 Final Thoughts

Spicy Chorizo Shakshuka is one of those dishes that feels fancy but is deceptively easy. With just one skillet, a few ingredients, and under 45 minutes, you can create a restaurant-quality meal that satisfies any time of day.

Whether you’re hosting brunch, meal-prepping for the week, or simply craving something different — this spicy, smoky, saucy skillet will never disappoint. Best of all, it’s endlessly customizable, incredibly nutritious, and 100% comforting.

 Want to Switch It Up?

Try these fun shakshuka variations next time:

  • Green Shakshuka: With spinach, kale, and herbs — no tomato.

  • Cheesy Shakshuka Bake: Add shredded cheese and broil for a bubbly top.

  • Middle Eastern Spiced: Swap chorizo for lamb with za’atar and coriander.

  • Vegan Version: Skip the eggs and chorizo; use chickpeas and tofu instead!

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