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98% would make again

Spiced Chorizo And Tomato Shakshuka

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • ¾ cup chorizo (100 g), chopped into 1/4 in pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
  • 1 tablespoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground pepper
  • 1 pinch sea salt
  • 5 lb tomato (2.4 g), chopped
  • 4 eggs
  • ½ cup feta cheese (50 g), crumbled
  • ¼ cup fresh parsley (15 g)

Nutrition Info

  • Calories 511
  • Fat 31g
  • Carbs 32g
  • Fiber 8g
  • Sugar 19g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a frying pan over medium heat.
  2. Add chorizo, onion, garlic, and red bell pepper, cooking for 2–-3 minutes, or until fragrant.
  3. Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6–-8 minutes, or until the vegetables begin to soften.
  4. Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20–-25 minutes, or until the sauce begins to thicken.
  5. Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
  6. Cover the skillet with a lid, and cook for 6–-8 minutes, or until eggs are cooked.
  7. Top with crumbled feta and chopped parsley.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • ¾ cup chorizo (100 g), chopped into 1/4 in pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • red bell pepper, chopped into 1/2 in (1 1/4 cm) pieces
  • 1 tablespoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground pepper
  • 1 pinch sea salt
  • 5 lb tomato (2.4 g), chopped
  • 4 eggs
  • ½ cup feta cheese (50 g), crumbled
  • ¼ cup fresh parsley (15 g)

Nutrition Info

  • Calories 511
  • Fat 31g
  • Carbs 32g
  • Fiber 8g
  • Sugar 19g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a frying pan over medium heat.
  2. Add chorizo, onion, garlic, and red bell pepper, cooking for 2–-3 minutes, or until fragrant.
  3. Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6–-8 minutes, or until the vegetables begin to soften.
  4. Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20–-25 minutes, or until the sauce begins to thicken.
  5. Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
  6. Cover the skillet with a lid, and cook for 6–-8 minutes, or until eggs are cooked.
  7. Top with crumbled feta and chopped parsley.
  8. Enjoy!

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