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Looking for new ways to jazz up your weekend brunch? Look no further than this Shakshorizo (shakshuka with delicious pan-fried chorizo thrown in). You’ll only need one pan for this recipe, making it perfect for minimising the washing up. You can make one portion in a small pan, or scale up for multiple people.
Where does it come from?
Shakshuka (pronounced shack-shoo-ka) is a traditional Mediterranean dish. Its exact country of origin is disputed as many try to lay claim to this delicious invention. In general, it can be traced back to several North African countries, countries in the previous Ottoman empire and Yemen.
Shakshuka is Maghrebi Arabic for ‘mixture’, which it very much is. It’s a delicious mixture of slowly simmered tomato, onion and peppers, mixed with warming spices and eggs poached right in the dish. This recipe combines traditional Shakshuka with sliced chorizo.
Can it be reheated?
This dish is best eaten fresh. While you can store it in the fridge for up to two days the eggs won’t fare well when reheating as they will continue to cook, so you can say goodbye to any dreams of runny yolks. However, the tomato mixture actually stores quite well so you could reheat on the hob and then add the eggs in when you come to eat it.
Can you freeze shakshuka?
In terms of freezing, eggs do not freeze well and will become rubbery. You can freeze the tomato mixture however. Thaw fully before heating and then again, heat and cook the eggs on the hob.
How can you serve it?
This recipe is great to serve with some finely chopped parsley scattered over the top. Serve it alongside some crusty bread to mop up the egg yolks and the tomato juices. You can also use Arabic or pitta bread.
Serve the pan directly on the table with some spoons for people to serve themselves.
To make this shakshurizo you’ll need:
- Olive oil
- Brown or white onion, diced
- Sliced dry-cured Spanish chorizo. A little goes a long way!
- Red pepper (capsicum), sliced into thin strips
- Peeled garlic
- Tomato paste – not essential but adds more richness to the dish
- Chopped tomatoes – tinned tomatoes are great here (and easy)
You can use yellow pepper instead of red pepper which will add a little more variety in the colour
While cumin and paprika are the most common spices used you can swap or add other including nutmeg, oregano and dried coriander.
How to make it
Heat the olive oil in a pan over medium high heat. Select a pan that will snugly fit the portion size you are looking to make. Add the chorizo, onion and pepper and cook for around 4 minutes until everything has softened a little. Add the garlic and cook for a further minute.
Add the spices and stir around the pan for around 30 seconds to allow the flavours to release.
Add the tomato paste and the chopped tomatoes and mix everything together well. Reduce the heat to a light simmer (so it is just bubbling) and cook for 10 minutes.
Stir the pan and then make sure that the mixture is spread evenly. Make ‘holes’ with the back of a wooden spoon in the mixture – one for each egg you will use. Crack the eggs into the gaps and then cover with a lid and cook for a further 5-6 minutes. If you prefer a firm yolk then cook for an additional 2-3 minutes.
Products that work great for this recipe:
Cole & Mason Mezzaluna / Herb Chopper
Cole & Mason Herb Keeper
T-fal Nonstick Pan
Looking for new ways to jazz up your weekend brunch? Look no further than this Shakshorizo – shakshuka with delicious pan-fried chorizo mixed right in.
The default recipe serves one.
- 1 tsp olive oil
- 40g / 1.4oz sliced dry-cured spanish chorizo (1/3 cup)
- 1/4 brown onion, diced (around 30g / 1oz or 1/4 cup)
- 1/2 red pepper, diced (around 75g / 2.5oz or 1/2 cup)
- 1 clove garlic, finely chopped
- 1/2 tsp cumin
- 1/2 tsp paprika
- 200g / 7oz tinned chopped tomatoes
- 1 tsp tomato paste
- 2 medium eggs
- chopped parsley, to serve
- Pour the oil into a frying pan over medium-high heat. When hot add the chorizo, onion and red pepper and fry for 3-4 minutes until softened.
- Add the garlic, and cook for a further minute, stirring often. Add the cumin and paprika and stir everything together well. Cook for about 30 seconds to release the flavours.
- Add the tomatoes and tomato paste to the pan and season well. Stir everything together and bring to a low simmer (lightly bubbling). Simmer, uncovered, for 10 minutes.
- Make a hole in the tomato mix for each egg and carefully pour in the egg. Cover and cook for around 6 minutes. The whites should be set but the yolks still runny underneath. If you prefer a solid yolk then continue to cook for an additional 2-4 minutes.
You can use yellow pepper instead of red
Make sure to use dry-cured chorizo for this recipe. Most Spanish varieties are dry-cured. If you use soft-cured it will require cooking for longer
If you like a bit of spice then add in some dried chilli flakes.
Serve with some crusty bread or pitta.
The time it takes to cook the eggs will depend on the heat used and the size of the eggs – I recommend you keep an eye on them so you don’t accidentally over-do it!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Hob
- Cuisine: Mediterranean
- Serving Size: 1
- Calories: 470
- Fat: 31g
- Carbohydrates: 21g
- Protein: 27g
Keywords: breakfast, brunch, tomatoes, eggs, middle eastern, mediterranean