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Spicy shakshuka with a Latin twist
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Shakshuka with chorizo or merguez sausage

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
Keyword Chachouka, Chorizo, Eggs, Merguez, Shakshuka, Shukshuka, Tomato sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2-3 tablespoons of oil
  • ½ medium sized white or yellow onion diced
  • 4-6 garlic cloves crushed
  • 2 large red bell peppers diced
  • 1-2 teaspoons of annatto or achiote powder can also use paprika
  • 1-2 teaspoons of cumin powder
  • 1 teaspoon of chipotle powder can also use cayenne or any chili powder, adjust to taste
  • 1 mild hot pepper seeded, deveined and diced, optional
  • 12 ounces of chorizo or merguez sausage sliced or crumbled
  • 2 lbs of tomatoes 4-5 large tomatoes, peeled and diced
  • 4-6 eggs
  • Salt and pepper
  • Freshly chopped cilantro
  • Chopped green onions
  • Sliced jalapeños optional 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.