Shakshuka is a sort of chickpea curry traditionally eaten in Israel, the Middle East and North Africa but has long found its way into our Western cuisines. This Shakshuka With Chorizo makes a great easy lunch or dinner but can also be enjoyed as breakfast on a weekend brunch. With a few little tweaks, this dish can also easily be made vegan. It’s a dish that can be eaten any time of day really.
Why You'll Love This Recipe
- It’s a simple recipe that’s ready in 25 minutes!
- It’s rich in protein (chickpeas, eggs, feta).
- It can easily be made vegetarian (I used a vegan chorizo) as well as vegan.
- It includes 5 different types of plants and is high in fibre. Your gut will love this diversity.
- It’s meal prep- and freezer friendly!
How to Make Shakshuka With Chorizo
This easy one-pot-meal consists of only a handful of ingredients and comes together in no time.
Start by heating some olive oil in a big pan over medium-high heat.
Cook onion and garlic cloves until translucent. Add your bell peppers, chopped tomatoes, spices, maple syrup and veggie broth.
Let simmer with a lid on for about 15 minutes until it turns into a thick sauce.
Once the bell pepper is soft, fold in chickpeas and (vegan) chorizo. Let simmer for another 5 minutes but without the lid on.
While the tomato-red pepper sauce is simmering, make little holes and crack an egg into each hole. Let simmer with a lid on for another couple of minutes (beteen 4-7) depending on how runny you like your eggs. Close to the 4 minutes, the egg yolks might still be a bit runny (skip this step for a vegan recipe).
Close to the 4 minutes, the egg yolks might still be a bit runny (skip this step for a vegan recipe).
Add a generous sprinkle of (vegan) feta and enjoy with some crusty bread like naan or pita bread on the side.
Ingredients & Substitution Notes
Bell Peppers: This chorizo shakshuka recipe calls for red bell peppers but you could also use green or yellow peppers instead.
Chopped Tomatoes: You could also use a can of whole tomatoes and break them into smaller pieces. Alternatively, you could also use fresh tomatoes that you’ve chopped up yourself. You might need to simmer them for a couple minutes more than the canned tomatoes though because you’ll.
Spices: Cumin powder, smoked paprika and sweet paprika powder are essential for the taste of this recipe. Additionally you could add some cayenne pepper or chili powder.
Chorizo Sausage: I used a vegan spicy chorizo sausage to keep this recipe vegetarian. That’s of course optional.
Eggs: Traditionally, shakshuka includes some eggs which get added at the end. Simply omit if you would like this recipe to be vegan.
Feta Cheese: Go for vegan feta if you want this recipe to be vegan.
Fresh Parsley: Fresh herbs make a great addition to this recipe. I recommend adding some shortly before serving.
- Veggie Stock: I used veggie stock powder. You could also use fresh veggie stock though.
What Can You Serve With Shakshuka?
- Flatbread: You could use any type of bread you wanted. Naan (recipe found here), pita bread or any other type of flatbread tastes exceptionally good with Shakshuka.
- Rice: Would also work well as a side dish. I usually prefer brown rice over white rice because of its nutritional benefits. But that’s completely up to your own preferences!
- Roasted Potatoes: Also make a great side dish!
- Salad: This Shakshuka also pairs well with leafy green salad or tzatziki salad.
Shakshuka can easily be prepared ahead of time. It will taste just as good the next day. Make sure to reheat it on the stove. I would also recommend adding in eggs shortly before serving.
How long does Shakshuka last in the fridge?
This Chorizo Shakshuka will last about 4-5 days in the fridge (3-4 if you added eggs). Make sure to keep it in an airtight container.
Freezer Friendly? Does Shakshuka reheat well?
Another great thing about this dish is that it’s freezer friendly. To freeze it simply put it in an airtight container and keep it in the freezer until the next time you crave a healthy meal. Let it thaw in the fridge or on the counter overnight before consuming it. Then Shakshuka can easily be reheated on the stove.
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Shakshuka With Chorizo (Vegan Option)
- olive oil
- 1 red onion, chopped
- 3 cloves of garlic, chopped
- 1 big or 2 small red bell peppers, chopped into small pieces
- 1 400g (14oz) can of chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika powder
- 1 teaspoon sweet paprika powder
- pinch of salt + cayenne pepper
- chili powder *optional
- 2 tablespoon maplesyrup or other sweetener of choice *see notes
- ⅓ cup (75ml) veggie stock
- 1 can (400g/ 14oz) chickpeas
- 1 (vegan) chorizo sausage
- 3 eggs
- handful of crumbled feta
- handful of fresh herbs (parsley)
- bread of choice (pita/ naan)
- Heat a little olive oil in a large skillet over medium heat. You'll need more if you use a cast iron pan!
- Add onion and garlic and sauté for a couple of minutes.
- Then add bell peppers, spices, chopped tomatoes, maple syrup, veggie broth and a pinch of salt. Cover with a lid, lower heat and let simmer for about 12-15 minutes.
- Fold in chickpeas and chorizo, let simmer without a lid for another 5 minutes.
- Taste and adjust seasoning.
- Then it’s time to add the eggs. Make little holes in the curry and crack an egg into each hole. Cover with a lid and let simmer with reduced heat for about 4-7 minutes, depending on how runny you like your eggs (4 minutes will result in quite runny yolks).
- Season eggs with a pinch of salt and black pepper.
- Sprinkle the dish all over with some crumbled feta fresh herbs.
- Serve with some bread of choice (I highly recommend some naan or pita).
- Vegan/ Vegetarian Option: Use a vegan chorizo & feta to keep this recipe vegetarian/ vegan and omit eggs.
- Chickpeas: If you’re planning on having some sort of bread as a side dish then 1 can of chickpeas is usually enough. If you’re eating this without a side dish, I would recommend adding another half a can of chickpeas.
- Red Bell Pepper: Alternatively you could also use some yellow or green pepper.
- Naan Bread: Check out this garlic naan for a delicious side dish option.
- How long does Shakshuka last in the fridge? It will last about 4-5 days in the fridge (3-4 if you added eggs). Make sure to keep it in an airtight container.
- Freezer friendly? Yes, keep it in an airtight container and let it thaw in the fridge or on the counter overnight before consuming it. Then Shakshuka can easily be reheated on the stove.