Shakshuka with Crispy Chorizo and Charred Tomatoes
Ingredients
- 4 ounceschorizo (Spanish-style)
- ·yellow onion
- ·garlic
- 1 can (28 oz)canned whole tomatoes
- 1 teaspoonpaprika (smoked)
- ¼ teaspooncayenne pepper
- 4eggs
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ·crusty bread (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chorizo and cook until the edges are crispy and fat renders, about 5 minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan.
- 02
Add the diced onion to the chorizo oil and cook until softened and lightly browned, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- 03
Stir in the smoked paprika and cayenne pepper, cook for 30 seconds to bloom the spices.
- 04
Pour in the canned tomatoes (crushed by hand as you add them) and return the chorizo to the pan. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and darkens. Season with salt and black pepper to taste.
- 05
Make 4 shallow wells in the sauce with the back of a spoon. Crack an egg into each well, keeping the yolks intact.
- 06
Cover the skillet and reduce heat to medium. Cook for 5 to 7 minutes, until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- 07
Divide into bowls and serve immediately with crusty bread for dipping.
Spice Tips
For deeper heat, increase the cayenne to 1/2 teaspoon or add a pinch of red pepper flakes to the simmering sauce. A squeeze of fresh lemon juice at the end brightens the richness of the eggs and chorizo. For a smoky kick, swap the smoked paprika for 1/4 teaspoon smoked paprika plus a small pinch of chipotle powder.