How to Cook Shakshouka: Eggs Poached in a Tomato Sauce with Chorizo

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories while providing a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola oil is often more affordable.

Light a chimney of charcoal and let it burn hot.

Pour the lit charcoal into one side of the Weber for direct and indirect cooking.

Dice one whole onion and chop one red bell pepper.

Slice two sausages of chorizo on an angle and then in half.

Heat a solid cast iron pan over the coals and add a small amount of olive oil.

Add the diced onions to the pan and cook until translucent.

Add the chopped red bell peppers and cook until they begin to soften.

Add the chorizo to the pan and brown it off to release its flavor.

Add 1 tablespoon of paprika and 1 tablespoon of cumin seeds to the pan; season with salt and black pepper.

Cook the spices for a couple of minutes before adding 1 tin of crushed tomatoes and a splash of water.

Bring the tomato sauce to a simmer and cook for 10 to 15 minutes until it thickens.

Move the pan off the heat and create four wells in the sauce for the eggs.

Crack 5 eggs into a small bowl before pouring them into the wells to avoid shell pieces.

Cover the pan with a lid and cook for 10 to 15 minutes until the eggs are cooked to your liking.

If cooking in the kitchen, place the pan in the oven at 550°F (180°C) and turn it halfway through for even cooking.

Toast some bread while the eggs are cooking, being careful not to overcook the eggs as they will continue to cook after being removed from the heat.

Once done, remove the pan and sprinkle fresh parsley and crumbled feta over the dish.

Cooking Techniques

Equipment Needed

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Dietary

Allergens