Easy recipe for shakshuka with chorizo or merguez sausage. This dish consists of eggs cooked or poached in thick sauce of tomato, onions, peppers, and spices. This variation adds chorizo or merguez sausage.
Course Breakfast, Brunch, Main Course
Cuisine Fusion, Israel, Latin fusion, Middle Eastern, Morocco, North Africa, Tunisia
1-2teaspoonsof annatto or achiote powdercan also use paprika
1-2teaspoonsof cumin powder
1teaspoonof chipotle powdercan also use cayenne or any chili powder, adjust to taste
1mild hot pepperseeded, deveined and diced, optional
12ouncesof chorizo or merguez sausagesliced or crumbled
2lbsof tomatoes4-5 large tomatoes, peeled and diced
4-6eggs
Salt and pepper
Freshly chopped cilantro
Chopped green onions
Sliced jalapeñosoptional and to taste
To serve:
Grilled toast or toasted pita bread
Avocado slices
Queso fresco
Olive oil to drizzle
Instructions
Heat the oil and add the diced onions, crushed garlic, and diced bell peppers.
Cook until the onions and peppers are soft, about 5 to 7 minutes.
Add the spices: achiote/annatto (or paprika), cumin powder, chipotle powder (or your choice of chili powder), diced hot pepper, salt/pepper.
Add the sliced chorizo or crumbled merguez, continue to cook for another 10 minutes.
Add the diced tomatoes and continue cooking for another 20-25 minutes, or until the tomatoes have broken down and you start to have a nice thick sauce.
Taste and adjust salt/pepper/spices to your taste.
Add the eggs, cover, and cook until the whites are fully cooked and the yolks are done to your preference, about 10-12 minutes. For the oven method, have the oven pre-heated to 375F, carefully transfer the hot pan (oven proof) to the oven’s middle rack, and bake for about 10 minutes.
Remove the pan from the heat, sprinkle with freshly chopped cilantro, green onions, jalapeno slices (optional), and crumbled queso fresco. Serve immediately with avocado slices, garlic bread or toasted pita bread, etc.