Chorizo Shakshuka


Breakfast, Mains | December 30, 2018 | By

Shakshuka is a great North African dish that is not only delicious but way-fun to say!

I often find low-carb inspiration dining at some of the restaurants in the now blooming food scene in West Hartford center. While out on one our various date nights my wife and I lean towards unique eateries with authentic foods from other realms.

We found a version of this great dish called Shakshuka at Zohara, a favorite Mediterranean spot that we tend to go off the rails at a bit. It’s very hard to pass up their hummus and lamb apps.

I believe they make their Shakshuka with braised lamb which is amazing. I have tried making several versions which include using lamb sausage, chorizo & any other spicy cased meats I’ve come across. The Chorizo Shakshuka is my favorite and chorizo is rather easy to find.

Shakshuka is a tradition baked egg dish that has a wow factor and flavor that goes way beyond what you might expect from it’s simple, one pan preparation. 

Here is smaller, personal pan version I whipped up one day. Love the easy one pan clean up of this dish – you will too!


It’s a hearty, rich serving of deliciousness that makes a great brunch or lunch option but can be eaten anytime of the day.





Chorizo Shakshuka
Serves 3
Shakshuka is a tradition baked egg dish from North Africa that has a spicy wow factor and flavor that goes way beyond what you might expect from it's simple, one pan preparation. 
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
1516 calories
52 g
1262 g
112 g
78 g
38 g
1282 g
3588 g
26 g
0 g
67 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1516
Calories from Fat 1000
% Daily Value *
Total Fat 112g
Saturated Fat 38g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 54g
Cholesterol 1262mg
Sodium 3588mg
Total Carbohydrates 52g
Dietary Fiber 12g
Sugars 26g
Protein 78g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 cups of sliced chorizo sausage. 1/2 inch slices
  2. 1 medium onion - rough chopped
  3. 2 tbsp. olive oil
  4. 3 cloves of garlic - thinly sliced
  5. 3/4 cup of red bell pepper (yellow & orange works well too)
  6. 28oz. can of whole San Marzano Tomatoes
  7. 10 Kalamata olives - pitted, sliced into quarters
  8. 1 tsp. Hungarian Smoked Paprika
  9. 2 tsp. Cumin
  10. 1/8 tsp. Cayenne pepper, or to taste
  11. 1/8 tsp. Harissa Paste (optional)
  12. 1/3 cup fresh cilantro
  13. 1/2 cup feta cheese - crumbled
  14. 6 large eggs
  15. Salt and fresh ground Pepper to taste
  1. Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step.
  2. Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan).
  3. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  4. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes.
  5. Stir in crumbled feta.
  6. Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt and pepper.
  7. Place under broiler for 7 minutes.
  8. Top with chopped cilantro and serve.
  1. The cast iron pan I use for this dish is about 12 inches round and fits 6 eggs which is why this recipe is for 3 people, assuming 2 eggs each.
  2. Serve with a side of avocado slices to cool the spices of this spicy dish.
Adapted from Melissa Clark
Adapted from Melissa Clark