Arabic Tea with Mint (Shai Bil Na’ana’a) Recipe
Chorizo Shakshuka is a flavorful one-pan dish featuring crispy diced chorizo and poached eggs simmered in a spicy, aromatic tomato sauce. This Middle Eastern-inspired brunch combines smoky spices, tender vegetables, and rich eggs for a comforting and indulgent meal perfect to start your day or enjoy during a leisurely brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 4 ounces (120 g) chorizo, diced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 garlic cloves, crushed
Tomato Sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cans (14 oz / 400 g) crushed tomatoes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Final Garnish
- 5 large eggs
- Fresh cilantro, to garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a frying pan over medium heat to prepare for sautéing the meat and vegetables.
- Cook chorizo: Add the diced chorizo to the pan and fry for 1-2 minutes until it becomes slightly crispy, releasing its smoky flavors.
- Sauté onions and peppers: Add the diced onion and red bell pepper to the pan. Cook together with the chorizo for 3-4 minutes, stirring occasionally, until the vegetables have softened to your liking.
- Add garlic and spices: Stir in the crushed garlic, tomato paste, ground cumin, and smoked paprika. Cook for another minute while stirring often to bring out the aromatic qualities of the spices.
- Add tomatoes and season: Pour in the crushed tomatoes along with salt and freshly ground black pepper. Stir thoroughly to combine all ingredients and bring the sauce to a gentle simmer.
- Simmer and thicken: Cover the pan with a lid and let the sauce cook over medium-low heat for 15 minutes until it thickens and the flavors meld beautifully.
- Poach the eggs: Crack the 5 large eggs evenly spaced into the thickened tomato and chorizo sauce. Cover again and cook on low heat until the egg whites are set but yolks remain soft, about 5-7 minutes depending on your preferred yolk doneness.
- Garnish and serve: Once eggs are cooked, sprinkle fresh cilantro over the shakshuka for a vibrant, fresh touch. Serve immediately, ideally with crusty bread or pita for dipping.
Notes
- Use a nonstick or heavy-bottomed skillet for even cooking and easy egg poaching.
- Adjust the level of paprika and cumin to customize spice and smokiness to your taste.
- For a milder version, substitute chorizo with a smoked turkey sausage or omit it for a vegetarian shakshuka.
- Adding a pinch of chili flakes enhances heat if you prefer a spicier dish.
- Serve with warm crusty bread or pita to scoop up the delicious sauce and runny eggs.
