Shakshuka with crispy chorizo

November 26, 2019 (Last Updated: March 2, 2020)
Shakshuka with crispy chorizo

Perfect to serve for breakfast, lunch or dinner.

Recipe, styling and photography by Hein van Tonder

Shakshuka with crispy chorizo

Serves: 4 - 6
Total Time: 30 mins


  • 225g chorizo, sliced
  • olive oil, to fry (optional)
  • 1 red onion, peeled and finely sliced
  • 3 garlic cloves, peeled and minced
  • 2 fresh chillies, seeded and chopped/1 – 2 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 bay leaves
  • ½ tsp salt
  • 3 x 410g tins chopped tomatoes
  • 1 tbsp white sugar
  • 4 – 6 large eggs
  • salt and freshly ground black pepper, to taste
  • chopped fresh coriander/ parsley, to garnish



Place a large skillet with a lid over medium-high heat. Add the slices of chorizo and fry until they have released their fat. Add a glug of olive oil, if needed, and add the finely sliced onion. Fry until the onion is soft and translucent, about 5 minutes.


Stir in the minced garlic, seeded and chopped chillies/dried chilli flakes, ground coriander, smoked paprika, ground cumin, bay leaves and 1/2 tsp salt. Mix until well combined. Add the chopped tomatoes and sugar. Simmer, uncovered, until thickened, about 10 – 15 minutes.


Reduce the heat to low and, using a spoon, make 4 – 6 wells in the tomato mixture. Break an egg into each well and season to taste. Cover and cook until the eggs are done to your liking, about 3 – 5 minutes.


Remove from heat and garnish with the chopped fresh coriander/parsley.

Send this to a friend