This shakshuka recipe with chorizo was inspired by a cooking article in The New York Times (NYT). The combination of the smoky Spanish chorizo, salty feta cheese, sweet paprika, and earthy cumin perfumes and flavors a vibrant red tomato sauce that perfectly poaches the eggs. I have adapted this recipe for individual servings made in the oven using only cazuelas and mini cocottes for an authentic Spanish-style brunch!
Shakshuka with chorizo sausage is one of the most delicious ways to serve eggs and makes for a beautiful presentation when made in earthenware. Plus, this recipe is completely made in the oven – so you can spend more time with your family and guests rather than standing over a stove.
I remember my husband (then fiance) making a version of this dish for me over 10 years ago and falling in love with the exotic combination of spices! His version contained spicy harissa and merguez sausage, the more traditional North African take on shakshuka – it was love at first bite and we have been making it ever since!
(We have also often enjoyed similar dishes during our many travels to Malaga and Seville in the Andalucian region of Spain – huevos rotos and huevos a la flamenca, as examples.)
Many years later, I am still impressing family and friends with a shakshuka recipe that I have adapted from the New York Times (NYT). It is one of my staple brunch items (also keto, yay) cooked and served in either cazuelas or mini cocottes – ideal for semi-made-to-order servings alongside some keto seed crackers or these keto bread rolls to soak up all of that yummy tomato sauce!
- What Is Shakshuka?
- Why Make The NYT Inspired Shakshuka With Chorizo?
- What You Need To Make A “NYT Inspired” Shakshuka With Chorizo
- How to Make Shakshuka With Chorizo
- Is Shakshuka With Chorizo Keto?
- Can Shakshuka With Chorizo Be Made Ahead of Time?
- Can Shakshuka Be Made Vegetarian Instead of With Chorizo?
- The Recipe:
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What Is Shakshuka?
Shakshuka is a dish that originates from the 16th-century Ottoman region in North Africa. It consists of eggs poached in a tomato sauce with sauteed peppers, onion, and garlic spiced with cumin, paprika, and cayenne pepper. Shakshuka means “mixture” in Maghrebi Arabic, a dialect spoken in the region of Algeria, Morrocco, Tunisia, Libya, Western Sahara, and Mauritania. Tomatoes were first introduced to the region by an expedition of Spanish conquistador Hernan Cortes who brought them from the Americas, among other crops. In the western Maghreb region, the dish is known as bīd wu matiša (بيض ومطيشة), meaning “egg and tomato.”
Why Make The NYT Inspired Shakshuka With Chorizo?
Cured or dried chorizo works well with shakshuka because the flavors of both are identical, making it easy to integrate if you want to add a layer of dimension to the dish. One example – Spanish chorizo – is a smoked pork sausage seasoned with dried, smoked red peppers, or paprika ( also giving it its beautiful red color). Geographically, the southern region of Spain (Andalucia) and the northernmost part of western Africa (the western Maghreb region) are only separated by the Strait of Gibraltar – so it makes perfect sense that both regional cuisines would share similar ingredients and influence!
What You Need To Make A “NYT Inspired” Shakshuka With Chorizo
- cazuelas (5.5 in./14 cm diameter), mini cocottes (4 -in./10 cm diameter), or a large cast-iron skillet (12 in./30 cm diameter) for family-style serving.
- Cured Spanish-style chorizo
- Feta Cheese
- White onion
- Red bell pepper
- Fresh garlic
- Olive oil
- Diced tomatoes, canned
Spices (Commonly found in Maghrebi cuisine):
- Ground cumin
- Ground sweet paprika (pimentón)
- Cayenne pepper (or red chili flakes)
- Sea salt
- Coarse ground black pepper
How to Make Shakshuka With Chorizo
Preheat the oven to 375 F (190 C). Finely chop the onion, red bell pepper, and garlic. Thinly slice or cube the chorizo.
Divide the olive oil into the vessels (cazuelas, cocottes, or skillet) along with the chopped ingredients. Add the cumin, paprika, cinnamon, salt, and pepper to each portion and stir to mix. Place the vessel(s) into the oven to sautee.
Remove the vessel(s) from the oven and spoon the diced tomatoes over the chorizo and vegetables. Sprinkle the feta over the sauce and season with salt. Place the vessel(s) back into the oven to simmer and thicken the sauce.
Remove the vessel(s) from the oven. Crack the eggs into each one, being careful to leave the yolk intact. Place the vessel(s) back into the oven and poach the eggs in the sauce until the top of the eggs whites are slightly brown and crispy, and the yolks are set. Sprinkle with fresh cilantro and serve immediately.
Is Shakshuka With Chorizo Keto?
Yes, shakshuka is a dish that is keto-friendly! It contains protein-packed ingredients like chorizo, eggs, and feta cheese to preserve lean body mass and provide a sustainable source of energy. The fresh vegetables in this dish are also low in carbohydrates (per serving).
As you know, I am keto and mostly gluten-free, so this recipe for shakshuka with chorizo is something that I am able to enjoy quite often. Here is the carbohydrate breakdown of the base ingredients:
|Ingredient (per oz/28g)||Carbohydrates (grams)|
|Red Bell Pepper||1.7|
|Diced Tomatoes (Canned)||0.9|
Try This Other Low-Carb Recipe Made With Red Bell Pepper…
Can Shakshuka With Chorizo Be Made Ahead of Time?
Yes, this shakshuka recipe with chorizo can be made ahead of time with the right preparation:
To Be Consumed In The Next 1-3 Days:
Sautee the chorizo, vegetables, and tomatoes in a skillet. Allow the sauce to cool and refrigerate the mixture in an air-tight container. When the dish is ready to be assembled, divided the mixture between the vessels and place the feta cheese and eggs on top before baking.
Prepare the mixture as mentioned above. After cooling, place it in an air-tight container and freeze it for up to 5 months. To thaw, leave the sauce at room temperature for a few hours before assembling the vessel(s) with the feta cheese and eggs before baking.
To reheat prepared shakshuka portions, place the vessel(s) in the oven and gently warm at 200 F (95 C) or until sauce is lightly bubbling.
Can Shakshuka Be Made Vegetarian Instead of With Chorizo?
Yes, shakshuka can become an equally hearty and filling vegetarian dish by omitting the chorizo and adding a few vegetables such as:
- Chickpeas, fava beans, or lupini beans – beans and legumes are filling with protein and fiber – you can either soak them overnight or used canned.
- Potatoes (white or sweet) – a traditional ingredient used in various Spanish versions – thinly slice or cube them.
- Spinach or kale – healthy and full of iron, vitamin C, and calcium, either tastes great with the feta cheese – you can use either fresh or frozen.
NYT Inspired Shakshuka With Chorizo
- 4 cazuelas (or four mini cocottes or one 12 -inch cast iron or oven-safe skillet)
- 3 tbsp olive oil (preferably Spanish)
- 1 cup Spanish chorizo, thinly sliced or cubed (150 grams, 8 ounces)
- 1 cup feta cheese (4 ounces, 113 grams)
- 4 large eggs
- 1 large yellow onion, thinly sliced or chopped
- 1 large red bell pepper, thinly sliced or chopped
- 3 garlic cloves, thinly sliced
- 1 tsp paprika (pimentón)
- 1 tsp ground cumin
- 1 tsp cayenne powder, or to taste (or chili flakes)
- ½ tsp cinnamon
- 1 can diced tomatoes, with juices (28 ounces, approx. 800 grams)
- 1 tsp sea salt, or to taste
- 1 tsp coarse ground black pepper
- cilantro, chopped (for garnish)
- Preheat the oven to 325° F (190°C).
- Thinly slice or chop the chorizo, onions, bell pepper, and garlic.
- Equally divide the olive oil and all of the chopped ingredients between the cazuelas (or add all of the oil and chopped ingredients into one skillet). Add the cumin, paprika, and cinnamon. Season with salt and pepper and stir to evenly distribute.
- Place the cazuelas onto a baking tray and put it into the oven to saute for 8-10 minutes (or place the skillet into the oven).
- Remove the tray (or skillet) from the oven. Divide the diced tomatoes and feta cheese equally into the cazuelas (or place all of it into the skillet). Re-season with salt. Place the tray (or skillet) back into the oven to thicken the sauce, for 8-10 minutes.
- Remove the tray from the oven. Crack an egg into each of the cazuelas (or all four into the skillet). Place the tray (or skillet) back into the oven and allow the egg to gently poach for 10 min.
- Remove the tray (or skillet) from the oven and sprinkle the eggs with chopped cilantro. Serve immediately.
Have you ever eaten shakshuka or something similar?
Will you be trying this recipe? Let us know in the comments!