Spicy Chorizo Shakshuka Recipe
Chorizo, Eggs, Chipotle Chillies, Tomatoes, Peppers, Sourdough Bread
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Ingredients
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Chorizo & aromatics
Tomato base & seasoning
Eggs & finishing
Method
Chorizo & aromatics
- 1
Render chorizo
Heat a 12-inch oven-safe skillet over medium heat. Add the crumbled chorizo (no additional oil if the chorizo is fatty). Cook, breaking it up with a spoon, until browned and most of the fat has rendered, about 6–8 minutes.
- 2
Sauté vegetables
If the pan looks dry, stir in 1 tablespoon olive oil. Add the diced onion and sliced peppers to the skillet with the chorizo. Sauté over medium heat until softened and beginning to brown, about 6 minutes. Add minced garlic, minced chipotle chiles, smoked paprika and cumin and cook, stirring, until fragrant, about 1 minute.
Tomato base & seasoning
- 3
Build the sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and stock, scraping up any browned bits from the bottom of the pan. Add red chili flakes, sugar, kosher salt and black pepper. Bring to a gentle simmer.
- 4
Reduce & adjust
Lower heat to medium-low and simmer uncovered until the sauce thickens slightly, about 10–12 minutes. Taste and adjust seasoning — add more salt or chipotle if you want it smokier or a pinch more sugar if tomatoes taste too bright.
Eggs & finishing
- 5
Make wells and add eggs
Using the back of a spoon, make 6 shallow wells in the sauce. Crack one egg into a small bowl and gently slide into a well; repeat for remaining eggs. Season each egg lightly with a pinch of salt and pepper.
- 6
- 7