Name: Saucy & Spicy Chorizo Shakshuka
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 tablespoon olive oil (extra virgin); 1 medium onion (diced); 1 medium red bell pepper (diced); 4-6 cloves garlic (crushed); ⅓ - ½ pint cherry or grape tomatoes (halved or quartered); 8-10 ounces plant-based or soy chorizo; 1 tablespoon harrisa paste (or hot pepper paste); 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon salt (more to taste if needed); ¼ teaspoon black pepper; 5-6 large eggs; ½ cup feta cheese (low fat); ½ cup cilantro; nonfat Greek yogurt (optional); jalapeno slices (optional)

^{One of the easiest, affordable most delicious meals that could be your breakfast, lunch or even dinner! Rich tomato sauce, spicy chorizo, and runny eggs pair perfectly with some crusty bread or just a good ole’ spoon. You’ll be shocked how this meatless (yes, MEATLESS!) recipe will be a crowd pleaser and a quick fix for all your family and friends.}

Before we dive into how simple, yet, delicious this recipe is, I want to make note of what I’m actually cooking. If you have never heard of shakshuka before you may have heard of its Italian relative “Eggs in Purgatory”. If you haven’t heard of either…prepare to be amazed!

It’s pretty simple. “Eggs in Purgatory” is more of the original form of eggs simmering in tomato sauce. Shakshuka is basically eggs cooked in a seasoned tomato sauce which is more of a North African and Middle Eastern variation of the dish. This version is exactly that using smoked paprika, cumin and harissa paste. I took it one step further to make it a Middle Eastern – Spanish fusion dish and it’s DYNAMITE!

I’m not going to take the time to dive into all the facts, history and origin of this meal (and there were quite a few areas that claim it’s theirs). I can, however, say that shakshuka translates in some way to “a mixture” which means we have the right to MIX IT UP and get a little crazy!

This recipe is super versatile and can adapt to the flavors of many cuisines. I wanted to stick with the warm and spicy flavors that shakshuka is known for but with added PLANT-BASED chorizo. I’ve been holding onto packs of this for quite some time and I knew that this would be the perfect recipe to make its debut appearance. It added heat and helped thicken up the sauce to really hold the eggs.

The eggs somehow become poached in the tomato sauce (can’t even poach them correctly in water but somehow this works) and become runny and pick up on the flavors from the sauce. Simple and really impressive. Eggs are such an inexpensive form of protein to add to the meal to make it complete. I could definitely see making this for a fast brunch knowing it has eggs, bread and vegetables to start your weekend off right. Even if you have very little time to put together a weeknight meal that’s well balanced, this could be your answer.

Next time you’re in a bind for a nice breakfast or need to throw together a dinner on the fly using only what’s in the fridge, lean on this recipe and toss in whatever you have on hand. And if you have chorizo (plant based to be precise) then let that be your inspiration to make a pot of shakshuka!

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Saucy & Spicy Chorizo Shakshuka

Print Recipe

One of the easiest, affordable most delicious meals that could be your breakfast, lunch or even dinner! Rich tomato sauce, spicy chorizo, and runny eggs pair perfectly with some crusty bread or just a good ole’ spoon. You’ll be shocked how this meatless (yes, MEATLESS!) recipe will be a crowd pleaser and a quick fix for all your family and friends.

Prep Time:10 mins

Cook Time:40 mins

Ingredients

1 tablespoon olive oil extra virgin
1 medium onion diced
1 medium red bell pepper diced
4-6 cloves garlic crushed
⅓ – ½ pint cherry or grape tomatoes halved or quartered
8-10 ounces plant-based or soy chorizo
1 tablespoon harrisa paste or hot pepper paste
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt more to taste if needed
¼ teaspoon black pepper
5-6 large eggs
½ cup feta cheese low fat
½ cup cilantro
nonfat Greek yogurt optional
jalapeno slices optional

Instructions

Preheat oven to 375° (if planning on baking).
Preheat a cast iron skillet or oven safe frying pan to medium-high heat and add olive oil.
Once heated, add onions and peppers. Add garlic and cook for about 3-4 minutes until the peppers and onions are tender and translucent. Add cherry tomatoes and continue cooking for 3 minutes.
Once the tomatoes cook down slightly, add seasonings and harrisa paste and allow them to cook with the vegetables for about 1-2 minutes. Add chorizo and continue to char up for 3-4 minutes.
Once the chorizo is cooked, add crushed tomatoes and simmer for about 15 minutes until the sauce thickens enough to make a divot in the sauce. Add a dash of salt if needed.
Crack individual eggs into small ramekins or a solid spoon and slowly lower the egg into each divot, one at a time.
Either allow the eggs to cook on the stovetop with a lid covering the pan for 10-15 minutes. If there is no lid for the pan, add to the oven instead and cook for 15-20 minutes. Remove from heat either way when the whites of the eggs are close to being white and not clear.
Allow the eggs to cook away from the heat for another 5 minutes, top with cheese, cilantro, salt and pepper and then serve!

Notes

How long does it last and where?

It’s best to make as many eggs for those eating at the time. Leftover eggs aren’t really the same. The sauce, however, can be stored in an airtight container for 5-6 days.

Make a poached egg or a sunny side up egg on the side to eat with the leftover sauce if you have leftover sauce!

Can you freeze it?

You could freeze the sauce if there are NO eggs in the sauce at the time of freezing. In fact, if you wanted to make the sauce and then store it in a freezer-safe container, it will last for several months. Heat the sauce when it’s time to serve and then when it’s completely cooked through, add eggs.

Substitutions?

You absolutely can make this without chorizo. If all you can find is soy chorizo, that works well too. If you’re not worried about making it vegetarian, add regular pork chorizo and all will be well.

There really aren’t any substitutes I would add for the egg but you could nix the eggs altogether and serve the sauce over something like seared tofu.

You can certainly cut out the cheese at the end but feta or queso fresco are your best options. You could even add shredded mozzarella or cheddar.

Top with parsley or cilantro!

Tips and Tricks

This recipe is so easy to make but there are a few tips and tricks that will help make this a success.

Cooking the tomatoes down till they thicken doesn’t just enhance the flavors, it thickens to hold the egg and gets darker in color! Once you’re able to make a divot in the sauce, you know it’s ready for the egg.

I’ll admit, I’m not great with poaching eggs in any form. This is the first time I actually felt somewhat accomplished when poaching an egg. It didn’t matter how perfect it was, it still set and tasted great. You have to watch the whites. The minute you notice little to no clear in the whites, that’s when they are done. It’s ok if there is a small amount of clear when you remove them from the oven or heat, they will still finish cooking in the sauce.

Don’t shove too many eggs in the pot. The sauce is equally important. You want a balance of sauce to egg.

What to serve with it?

I recommend eating this with crusty bread but it’s perfectly fine on it’s own as a gluten-free recipe. I don’t know why but serving it over a few crunchy tortilla chips would be super yummy as well.

Top with avocado, greek yogurt/sour cream, crumbled cheese, jalapeños, cilantro and/or parsley.