• Try this 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.

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    ALSO SEE: Herb and spinach green shakshuka

    Herb and spinach green shakshuka

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com