Chorizo Shakshuka

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Chorizo Shakshuka

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast


  • ½ medium onion diced
  • 1 tbsp garlic minced
  • ½ lb chorizo sausage ground
  • 1 14oz can diced tomatoes in sauce
  • 1 8oz can tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • ¼ tsp red pepper flakes
  • olive oil
  • 4 eggs
  • cup Cotija cheese crumbled
  • 2 tbsp cilantro chopped


  • Preheat oven to 450°.
  • In a large cast iron skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about five minutes.
  • Add in chorizo and cook until completely browned. Drained excess oil if desired.
  • Add garlic, salt and pepper, cayenne pepper, red pepper flakes, tomato sauce and diced tomatoes to the skillet with onion and chorizo. Stir until mixed and simmer on low heat for 10 minutes, stirring occasionally.
  • Make four wells in the tomatoes.  Crack one egg into each well.  Remove the skillet from the stove and place in preheated oven.  Cook for about 10 minutes, or until the eggs have reached your desired doneness.  The shorter the time the runnier the yolk.
  • Remove the skillet from the oven. Sprinkle Cotija cheese and cilantro over the top of the eggs and serve immediately. Thick, crusty, toasted bread complements this meal perfectly.

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