Shakshuka with Feta and Chorizo

If you’ve been around here for even a short time you’ll know that both me and my husband love a savoury breakfast or lazy weekend brunch and this shakshuka with feta is absolutely perfect for that. Now, is this a completely authentic Shakshuka? No. It’s my take and has some variations which I think are tasty. It’s accompanied perfectly with some warm bread.

The sauce is made up with tomatoes, roasted peppers, lentils and chorizo and is beautifully spiced. The eggs are poached gently in the beautiful red sauce and topped with sharp crumbly feta. These flavours are just to die for! I love Middle Eastern flavours and if you do too you’ll also enjoy these baked turkey meatballs.

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Here are some reasons you’ll enjoy this shakshuka with feta recipe:

One pan - the less washing up the better, right? This is a delight, using just one pan for the whole dish. No need for anything else other than a spoon whilst making the sauce!

Pantry - this dish makes use of flavour-packed pantry staples, for a breakfast or dinner that comes together quickly and easily, but is packed with flavour!

Protein - you can’t escape how protein packed this dish is with chorizo, eggs and lentils all in there. It’s definitely satisfying and will keep you full until lunch/dinner.

Egg yolk - I’m a runny yolk kind of girl, and these eggs are great for that, being gently poached in a super flavourful sauce.

Chorizo - whether you use a picante or dulce variety, chorizo adds a lovely flavour and spice to the shakshuka. You’ll also be cooking the onions in the fat that comes out as you fry the chorizo, making them red and delicious with the paprika.

Spices - I love Middle Eastern spices and in this shakshuka with feta we’re using cumin, paprika and Aleppo pepper (or red pepper flakes) to just give it that beautiful spiced flavour.

Chorizo - I recommend using cooking chorizo, it’s still a cured product but semi dried so it needs cooking before use. If you can’t find cooking chorizo, you can use standard dry cured chorizo that is ready to eat.

Spices - only a few simple spices, you’ll need sweet paprika (or spicy if you want some heat), ground cumin, and Aleppo pepper or red pepper flakes.

Roasted peppers - I used pre prepared roasted peppers in a jar to save on time, you can roast and peel your own though if you prefer, or even use some fresh red bell pepper.

Tomatoes - you’ll need two types of tomatoes, passata (or tomato sauce) and a can of cherry tomatoes. These are great as they add pops of flavour throughout the dish, but feel free to use a can of chopped tomatoes instead if you can’t find them.

Lentils - for ease I love to use a can of green lentils in water, or one of those microwaveable pouches, it just saves on time precooking the lentils. But you can cook them yourself if you prefer.

Here are some suggestions for customisations and variations for this shakshuka with feta that you may want to try:

Veggies - fancy more veggies in it? Why not make it into a shakshuka with spinach or kale to add some more greens in there. Add some spinach or kale into the sauce to wilt for a minute or two before adding the eggs.

Lamb - instead of chorizo you can use lamb mince in its place to vary it up a little. Lamb is often added in different variations of shakshuka.

Go vegetarian - Make this a vegetarian shakshuka by omitting the chorizo, you can use double the amount of roasted red peppers in its place if desired.

Chickpeas - mix it up by switching out the lentils with a can of chickpeas instead. I really think a chickpea shakshuka would be a crowd pleaser as they make the dish super filling but more friendly for those who don’t like lentils.

1. Heat a large frying pan or skillet over a medium-low heat. Add the chorizo to the pan and cook for 3-4 minutes until they’ve released their fat and become slightly crisp. Remove the chorizo from the pan and set aside on a plate. Leave the fat in the pan.
2. Add the onion to the chorizo fat in the pan with a pinch of salt, cook the onions over medium heat for 6-8 minutes until softened, add the garlic, paprika, cumin, chilli flakes, sugar, salt and pepper to the pan and stir to coat the onions. Cook for 1-2 minutes.
3. Add the chorizo back in with roasted red peppers, cherry tomatoes, passata, green lentils and water and stir together.
4. Once combined, simmer the sauce for 5 minutes, the colour will deepen and become silkier.

5. Make 4 wells with the back of a spoon in the sauce and crack the eggs into the holes, being careful not to crack the yolks.
6. Turn the heat to medium low and simmer gently for 10-15 minutes until your egg whites are set and yolks still runny. You can cover the pan with a lid during this time. It may take a little longer depending on your hob/stove.

Bread - I love a starchy carb filled something as a side to this beautiful shakshuka with feta and chorizo, you can do anything from crusty bread, warm pita, sourdough bread or ciabatta or you could even serve with challah.

Labneh - Labneh is a soft Middle Eastern cheese, it’s basically strained yoghurt which is often drizzled with olive oil and za’atar.

Grains - If you haven’t got enough of a fill from the lentils or chickpeas if using, you can serve with bulgar wheat or cous cous.