Shakshuka with crispy chorizo

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

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