A blast of authentic Asian flavors will make you question if you really ever need…
Saucy & Spicy “Chorizo” Shakshuka
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!
- 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
- 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!