Go Back
+ servings
Shakshuka with feta and chorizo in a skillet with bread, eggs and herbs around.
Print

Shakshuka with Feta and Chorizo

This shakshuka with feta and chorizo is the best warming brunch, it's full of protein and packed with flavour - a simple one pan dish to serve on a lazy weekend.
Course Breakfast, Brunch
Cuisine Middle Eastern, North African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 416kcal

Equipment

Ingredients

Instructions

  • Place a large frying pan over medium-low heat. Add the chorizo pieces to the pan and cook for a few minutes until they've released their oils and become crisp and golden. Remove the chorizo pieces from the pan using a slotted spoon and place onto a paper towel to absorb the excess oil. Don't throw away the oil.
    3 ½ ounces chorizo
  • Add the onion to the chorizo fat in the pan with a pinch of salt. Cook over medium heat for 6-8 minutes until soft. 
    1 yellow onion
  • Add the garlic, paprika, cumin, Aleppo pepper, sugar, salt and pepper and cook for 1-2 minutes. 
    2 cloves garlic, 1 ½ teaspoons paprika, ¾ teaspoon ground cumin, ½ teaspoon Aleppo pepper, ½ cup roasted red peppers, diced, 1 teaspoon sugar, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  • Return the chorizo to the pan, followed by the roasted red peppers, cherry tomatoes, passata, lentils and 120ml (½ cup) water (use this to rinse out the last of the juices in the tomato can). Simmer for 5 minutes. 
    1 can cherry tomatoes, ½ cup passata, 1 can cooked green lentils
  • Make 4 shallow wells in the top of the sauce and crack the eggs into each well. Continue to cook uncovered over a medium-low heat until the whites of the eggs are set and the yolks are cooked to your liking - 10-15 minutes should yield cooked whites and runny yolks. Scatter with chopped cilantro, parsley and crumbled feta. Serve immediately. 
    4 eggs, fresh cilantro and parsley, ½ cup feta

Notes

If you wish to make this ahead of time feel free to make the sauce, cool it and store it for a later time, then reheat and cook the eggs in the sauce when you want it. 
If your eggs are taking too long to cook place a lid over the pan during the cooking time. 

Nutrition

Calories: 416kcal | Carbohydrates: 39.4g | Protein: 27.1g | Fat: 17.3g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 7.1g | Cholesterol: 216.3mg | Sodium: 693.7mg | Potassium: 820.3mg | Fiber: 7.2g | Sugar: 5.9g | Vitamin A: 204.5IU | Vitamin C: 54.4mg | Calcium: 137.7mg | Iron: 6.3mg