SHAKSHUKA RECIPE (CHORIZO SHAKSHUKA)

 

Yield: 4-5 servings

Author: Ana Marti

Shakshuka Recipe (Chorizo Shakshuka)

Prep time: 6 MinCook time: 35 MinTotal time: 41 Min

Shakshuka is a middle eastern dish made by poaching eggs in a tasty tomato gravy. I made this one extra special by adding ground Spanish-style chorizo, which made it even more flavorful and delicious. Top your with crumbled feta cheese, fresh cilantro, sliced avocados, and thank me later!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb Spanish-style ground chorizo
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon coriander seeds (or ground coriander)
• salt and pepper to taste
• 1 (14 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1/2 cup water, if needed
• 4 to 5 large eggs
• feta cheese, optional
• fresh cilantro, optional

Instructions

1. If using whole cumin and coriander seeds, toast the seeds in a dry skillet over medium heat for about 2 to 3 minutes. Remove from the heat and grind up.
2. In the same skillet, heat the extra virgin olive oil over medium heat and cook the ground chorizo completely, crumbling up with a wooden spatula. Once the chorizo has browned, slightly remove it from the skillet with a slotted spatula leaving the fat behind, and add it to a clean plate.
3. To the same skillet (without draining the fat), add the onion, pepper, garlic, ground cumin, coriander, paprika, and cayenne pepper. Cook until the onions and peppers have softened, about 5 minutes.
4. Add the chorizo back into the skillet, along with the diced tomatoes, tomato sauce, and water if needed. Stir to combine and season with salt and pepper, if needed. Cook for 15 to 20 minutes partially covered, stirring the mixture occasionally.
5. Once the mixture has thickened and reduced, make small wells and add the eggs. Cover and cook for 5 to 10 minutes, depending on how to set you like your eggs.
6. Top with crumbled feta and fresh cilantro. Serve with pita bread, if desired, and ENJOY!

Notes:

• I like my egg yolks well done, so I cook it for 10 minutes. If you want yours a bit runnier, cook it for about 7 minutes. If your household is divided like mine when it comes to how cooked the egg yolk should be, add the eggs that will cook until well done first and wait a couple of minutes until you add the other eggs.
• This recipe can be made vegetarian by either removing the ground chorizo or using vegan chorizo.
• This recipe can be made vegan by removing the chorizo, feta cheese, and eggs or by using vegan chorizo and vegan feta cheese.
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