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Shakshuka with Feta and Chorizo

Helen T. Patterson
This Shakshuka with Feta and Chorizo is a bold and flavorful twist on the classic Middle Eastern dish.
Spicy chorizo, tangy tomatoes, creamy feta, and perfectly poached eggs come together in a rich, smoky sauce that's perfect for breakfast, brunch, or even dinner.
Serve it with crusty bread for an irresistible meal!
Nutrition Facts (for 1 serving)
Calories: 400–450 kcal, Protein: 25–30 g, Fat: 28–35 g, Saturated Fat: 10–12 g, Carbohydrates: 15–20 g, Dietary Fiber: 4–6 g, Sugars: 7–9 g, Cholesterol: 185–200 mg, Sodium: 600–800 mg, Calcium: 200–250 mg, Iron: 2.5–3 mg, Vitamin A: 20–25% of the Daily Value (DV), Vitamin C: 30–40% of the DV, Vitamin B12: 15–20% of the DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Main Course
Cuisine Mediterranean, Middle Eastern, North African
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Large Skillet or Cast-Iron Pan (for cooking shakshuka)
  • 1 Wooden spoon (for stirring)
  • 1 Cutting Board & Knife (for chopping ingredients)
  • 1 Measuring Cups & Spoons (for accuracy)

Ingredients
  

For the Shakshuka Base:

  • 1 tbsp olive oil
  • 6 oz chorizo sausage sliced or crumbled
  • 1 small onion chopped
  • 1 small red bell pepper chopped
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp red pepper flakes optional, for spice
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper

For the Eggs & Toppings:

  • 4 –6 eggs
  • ½ cup crumbled feta cheese
  • 2 tbsp fresh parsley or cilantro chopped
  • ½ tsp ground sumac or za’atar optional, for extra flavor

For Serving:

  • Crusty bread pita, or naan

Instructions
 

Step 1: Cook the Chorizo & Vegetables

  • Heat olive oil in a large skillet over medium heat.
  • Add the chorizo and cook for 4–5 minutes, until slightly crispy and fat is rendered.
  • Add chopped onion and bell pepper, sautéing for 3–4 minutes until softened.
  • Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Shakshuka Sauce

  • Pour in crushed tomatoes and tomato paste, stirring to combine.
  • Season with cumin, smoked paprika, red pepper flakes, salt, and black pepper.
  • Let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 3: Add the Eggs

  • Make small wells in the sauce and gently crack in the eggs.
  • Cover the skillet and let the eggs cook for 5–7 minutes, or until whites are set but yolks remain runny (or longer for firmer yolks).

Step 4: Garnish & Serve

  • Sprinkle with crumbled feta, chopped parsley or cilantro, and a pinch of sumac or za’atar (if using).
  • Serve hot with crusty bread or pita for dipping.

Notes

  • For Extra Heat: Add a diced jalapeño or increase red pepper flakes.
  • Make It Vegetarian: Skip the chorizo and add sautéed mushrooms or chickpeas.
  • For a Creamier Sauce: Stir in a splash of heavy cream or coconut milk before adding eggs.
  • Storage Tips: Leftovers can be stored in an airtight container in the fridge for 2 days. Reheat gently on the stovetop.
Keyword Shakshuka with Feta and Chorizo