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Shakshuka with Chorizo
This shakshuka with chorizo and feta is my go-to when I want something hearty but still packed with veggies and flavour. The smoky heat from the chorizo turns the rich tomato base into something magical, while the eggs poach gently right on top. A little crumble of feta brings a salty, creamy finish that makes every bite dreamy. It’s all done in one pan, perfect for brunch, lunch or a lazy dinner. I love serving it with toasted sourdough to mop up every last bit.
Ingredients
- 100 g Chorizo, finely diced
- 1/2 cup onion, finely diced
- 1 Red Pepper, finely sliced
- 2 x 400 g tin diced Tomatoes
- 2 cloves Garlic, minced
- 1/2 tsp ground Cumin
- 4 Eggs, large
- 100g feta, crumbled
- Toast, to serve
Instructions
- Preheat oven to 180C.
- Using an ovenproof skillet, cook chorizo over medium heat until starting to colour - about 5 minutes.
- Add onions and pepper and saute for 4-5 minutes or until soft.
- Next, add garlic and cumin and fry for about a minute or until fragrant.
- Stir through tomatoes, and bring to a steady simmer. Season with salt and pepper to taste.
- Simmer for 5 minutes over low heat or until the tomatoes have cooked down, and thickened.
- Once the sauce has thickened, make four pockets in the sauce and crack one egg into each pocket. Sprinkle eggs and sauce with crumbled feta.
- Bake in the hot oven for 8-12 minutes, or until eggs are cooked to your preference.
- Serve with crusty toast.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 230mgSodium: 871mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 5gSugar: 9gSugar Alcohols: 0gProtein: 19g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Shakshuka with Chorizo & Feta recipe
A Nigella-Inspired Morning
I originally discover Shakshuka (also known as Eggs in Purgatory) through Nigella‘s Nigellissima back in 2012. Although truth be told, I think it might have been the TV show that pulled me in first (I’ve got the book too, of course) and it’s one of those dishes that has lingered in the back of my mind ever since. On certain Saturday mornings, when the light hits the kitchen just right and I’ve got a quiet day ahead, all I want is something hot, spicy and full of flavour to kick things off. And this Shakshuka with Chorizo & Feta is always the one I turn to.
There’s something incredibly comforting about starting your day with a skillet of poached eggs nestled in a rich, spiced tomato and pepper sauce. It’s warming, it’s filling, and it jolts you awake in the best possible way. And while traditional Shakshuka doesn’t usually include chorizo or feta, I find both are absolutely worth the deviation. The chorizo gives everything a bit of smokiness and depth, while the salty, creamy feta scattered on top takes the edge off the heat. Served up with crusty toast, it’s one of those breakfasts (or brunches) that feels worthy of a little victory dance.
The origins of Shakshuka span North Africa, the Mediterranean and the Middle East, which is probably why the flavour is so vibrant and unapologetic. It’s not subtle food – it’s bold and spicy and unashamedly saucy, the sort of dish that makes you sit up a little straighter in your chair. I love how the oil from the chorizo seeps into the sauce and how the eggs gently poach until the whites are set and the yolks are still just the right side of runny. This version isn’t authentic, but it is utterly delicious.
The Chorizo Twist
I know, I know. Chorizo in Shakshuka is not exactly traditional. But sometimes rules are made to be broken. The spicy sausage adds so much richness to the dish that it’s hard to go without once you’ve tried it. I dice it quite finely so that every bite of sauce ends up with a bit of smoky meatiness. As it cooks, the chorizo releases its paprika-stained oils, which meld beautifully with the onions, peppers and garlic. It builds a base that’s far more flavourful than you’d get with just olive oil alone.
What I particularly love is how the chorizo seems to bring everything together – it intensifies the tomato sauce and makes it feel a bit more substantial, which is great if you’re someone who likes a breakfast that keeps you going past lunch. It also contrasts beautifully with the feta, which I add at the very end, just before serving. The balance of heat and salt is spot on, and if you’re sharing the skillet with someone else, the fight for the last scoop of chorizo-soaked tomato is very, very real.
And just quietly, it’s the sort of dish that gives the illusion of effort without actually requiring much. It’s mostly about layering flavour. A little patience as the sauce thickens, a careful eye to make sure the eggs don’t overcook. That’s it. No fancy ingredients, no fuss, just good food that makes you feel like you’ve done something kind for yourself.
The Joy of Feta
Now, I know feta is divisive. Some love it, some find it a bit too strong. But in this Shakshuka, the feta works like a dream. Crumbled over the top right before serving, it melts just enough to soften but still holds its shape. The creaminess tempers the spice from the chorizo and adds a fresh, tangy edge to the dish. It also looks rather pretty, nestled amongst the eggs and ruby-red sauce.
If feta really isn’t your thing, boccacini is a good alternative. Milder in flavour but still incredibly melty. Or go in the other direction and use goat’s cheese for something a bit deeper and earthier. I’ve tried both, and while I still come back to feta, the others absolutely work. It’s the salty hit that’s key here. Without it, the dish can feel a bit one-note. But with it? Magic.
What I really enjoy about the feta is how it elevates the dish into something you could easily serve to guests. Shakshuka might be rustic and homely, but with the right finishing touches (a scatter of herbs, a good drizzle of olive oil, a wedge of sourdough on the side), it’s also very chic. The kind of thing that makes you look effortlessly competent in the kitchen. Even if you’ve just rolled out of bed and thrown this together in your pyjamas.
Ingredients Breakdown
The chorizo is key in this dish, so make sure you go for a good quality one with plenty of spice and flavour. I like to dice it small enough so that it’s easy to scoop up with toast, and I never drain off the oil it releases – it’s pure gold in terms of flavour. It colours the entire sauce and brings a smoky, warming undertone to the dish that plain oil just can’t match.
When it comes to peppers, stick with red, yellow or orange. Green ones are technically unripe and tend to be more bitter, which can throw off the balance. The sweeter the pepper, the better it pairs with the heat from the chorizo and the acidity from the tomatoes. I slice mine nice and thin so they soften quickly and don’t overpower the texture of the sauce.
For tomatoes, tinned is perfectly fine – but it’s worth splurging on a decent brand. You want something thick and rich, not overly watery. The juice needs to simmer down to a chunky, luscious sauce. Add in the cumin, garlic, onion and eggs, and you’ve got a dish that’s hearty, comforting and full of depth. And of course, that final scatter of feta ties everything together. It’s simple, satisfying and exactly the kind of breakfast I look forward to all week.
