This chorizo shakshuka is the most comforting one-pan dish you’ll ever try! The crispy chorizo and poached eggs in a spicy tomato sauce are just perfect for an indulging breakfast or brunch.

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Whether you’re already a shakshuka fan or you’re just making it for the first time, you’ll fall in love with the flavors of my chorizo shakshuka.

With roots in North Africa and the Middle East, shakshuka is essentially poached eggs in an aromatic and spicy tomato sauce. It’s some pretty amazing comfort food, and the addition of chorizo takes it to a whole new level.

The smokiness and spiciness of chorizo pair great with the tomato sauce that’s made extra flavorful with smoked paprika, ground cumin and fresh garlic.

I love to have shakshuka for lunch, but I’ve also been known for making it for a light dinner. It’s simply the best when you’re scooping the delicious sauce and runny eggs straight from the pan!

Why you’ll love this chorizo shakshuka

Super easy to make with simple ingredients in one pan
The perfect brunch dish but works well any time of the day
The rich, smoky flavors are so, so good!

What you’ll need

Chorizo — Both mild and spicy chorizo work well in this recipe. Dice it small so it gets crunchy quickly and to distribute evenly in the sauce.

Onion — Yellow or red onions are perfect; again, I prefer to dice them small.

Bell peppers — Any color you prefer!

Spices — I use a mix of ground cumin and smoked paprika to infuse the sauce with warm and smoky flavors.

Garlic — Adjust the quantity to your preference.

Tomatoes — Use the best quality crushed tomatoes you can because they really make a difference.

Eggs — Depending on how large your pan is, you can add up to 8 eggs.

Pro tip

Don’t overcook the eggs! Aim for runny yolks to add a rich and creamy texture to the dish. Plus, they’re perfect for dipping that crusty bread into.

How to make shakshuka with chorizo

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a pan and fry the chorizo until crispy. Add the onion and red pepper and cook until softened.

Stir in garlic, tomato paste, cumin, and paprika.

Chorizo Shakshuka step by step instructions

Middle Eastern dish cooking instructions

Add the crushed tomatoes, salt, and pepper. Cover and simmer for 15 minutes until thickened.

Make wells in the sauce and crack an egg into each. Cover and cook until eggs are done to your liking.

adding cilantro to a middle eastern dish

Top with fresh cilantro or parsley and enjoy immediately!

Substitutions and variations

Top the shakshuka with crumbled feta cheese and diced green onions or chives before serving.
For more heat, add half a jalapeño or some red chili flakes with the garlic.
Stir in a can of chickpeas or beans for more texture and protein.

Recipe tips and notes for the best chorizo shakshuka

To get the perfect eggs in your shakshuka, place the lid on the pan immediately after adding them to the sauce. They’ll cook quicker that way.
Simmer the sauce until it has your preferred consistency. I like mine more runny, but you can simmer for a couple more minutes for a thicker tomato sauce.
To make ahead, simply make the sauce and store it in the fridge until needed. Reheat the sauce in a skillet, then continue with the eggs step.

Leftovers and storage

Shakshuka is best served immediately but if you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
Reheat the leftovers in the microwave until piping hot.
I don’t recommend freezing this recipe.

More recipes with chorizo

If you’ve tried this shakshuka with chorizo recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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