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Shakshuka is a hearty North Africa stew-like dish made with tomatoes, spices and gently poached eggs in the rich sauce, with those mighty but delicate Arabic flavours that are simply divine. 

It’s now a popular brunch recipe but it would also lend itself to a quick, comforting dinner too. We’re adding a little chorizo, melted cheese and runny eggs for dipping, which obviously means I am ALL IN for this easy Shakshuka recipe.

Easy Shakshuka with chorizo and cheddar cheese.

I am not exaggerating when I say this is one of my all time favourite meals to cook.

This Chorizo Shakshuka is perfect for serving up brunch to guests or just as a delicious healthy weekend breakfast. 

I have been known to throw this together for dinner too when I’m out of meal inspiration, because it’s largely made up of store cupboard ingredients, so is great for cooking up at the last minute. 

It’s nourishing, comforting and honestly so easy. Why is this the best Shakshuka recipe?

Because we’re taking the original Maghrebi/Middle Eastern inspiration and adding beans, chorizo and melted cheese, which give an indulgent, flavour-packed edge.

Plus, it’s ready in about 30 minutes!

Why you’ll love this Shakshuka recipe

⭐️ Quick, easy and delicious

⭐️ Budget-friendly store cupboard ingredients

⭐️ Still feels impressive and indulgent

Baked eggs with chorizo and spring onions. Shakshuka recipe.

How we came up with this recipe

A traditional Shakshuka recipe has similarities to a number of other dishes from around the world, including Huevos Rancheros from Mexico or Eggs in Purgatory, which is Italian. 

While I have adapted this version as my own, I’m still calling it Shakshuka because of the sweet smoked paprika flavouring. 

I love to serve it with some crusty bread to dip into the egg yolk and soak up all that delicious tomato sauce. There are ways to make baked Shakshuka, but for this we’re cooking it all in one big pot and using the grill right at the end to finish off. 

If you like making something special for brunch, this Shakshuka breakfast is perfect. So is my Creamy Salmon Bake, my Crustless Quiche, my Full English Omelette, my Slow Cooker Salmon or these Baked Oats.

If you’re cooking egg Shakshuka for dinner, you might like a side to go with it.

A simple salad would work, as would my Slow Cooker Jacket Potatoes, Homemade Chips, Couscous or Flatbreads.

Shakshuka Ingredients Notes

  • Garlic cloves – You can also use garlic from a jar or frozen
  • Onion – Fresh or pre-prepared frozen is OK too. They might need frying a little longer
  • Pepper – You can use red pepper or any other colour you like
  • Spices – Ground cumin and sweet smoked paprika
  • Beans – Berlotti or chickpeas (or something similar)
  • Eggs – I use medium free-range
  • Cheese – I use cheddar you it’s personal choice

To serve:

  • Chorizo – Small fried cubes
  • Spring onion
  • Chillis – To taste
  • Hot buttery toast or other bread


  • Peppers – You can swap these for any veggies you fancy. Aubergines, courgettes or sweet potatoes would work well. You will just need to allow for extra cooking time.
  • Cheese – I like the way cheddar melts but you can use your favourite. Feta tastes AMAZING with this recipe.


In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

In the freezer If you’d like to store this in the freezer, it’s best to pre-empt your leftovers and only freeze the tomato-based sauce, without the eggs or toppings.

What to serve with Shakshuka

This recipe is so adaptable and versatile: 

  • Vegetarian Shakshuka – Omit any meaty topping
  • Dairy-free Shakshuka – Use an alternative cheese or leave it out
  • Shakshuka with meat – Alternatives to Chorizo Shakshuka would be bacon lardons or pancetta instead
  • Sides, sprinkles and dips – Avocado, chopped chilli, mint, coriander or diced red onion would work

Top tip

Fifteen minutes is the MINIMUM cooking time for the sauce. The longer you cook it over medium heat, the better it will taste! Make sure you keep an eye on it.

More delicious breakfast recipes…


Is this a healthy recipe for Shakshuka?

This is so full of goodness and nutrition! Lots of immune system-boosting elements, including protein, folate, vitamins C, A and K, and potassium.

My eggs are taking ages to cook!

This might be because you’ve taken them straight out of the fridge, so they have cooled the sauce and are now struggling to get up to temperature to cook.

It can be tricky to poach eggs this way, so just carefully turn the heat up and wait until the egg whites start to turn. 

Try and bring your eggs to room temperature before adding them into the sauce, but if not, just keep an eye on them and it will happen!

My method of using the grill also helps to finish the eggs off and get them to cook through.

Help! My Shakshuka is drying out.

The sauce will thicken over time, but don’t worry. Keep checking and if it seems as though it’s drying out, just add a little more water until you have the desired consistency and stir well.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 17 votes

Easy Shakshuka Recipe {with Chorizo}

A popular brunch recipe but easily works for a quick family dinner too, this easy Shakshuka recipe is comforting and nutritious – not to mention totally delicious. With a rich sauce, melted cheese and dippy eggs, it's ready in 30 minutes and is made from simple store cupboard ingredients.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 People


  • 1 tbsp Olive oil
  • 2 Cloves garlic, See notes.
  • 1 Large onion, See notes.
  • 1 Large pepper, Diced. See notes.
  • 1 tsp Ground cumin
  • 2 tsp Sweet smoked paprika
  • 235 g Beans, Berlotti or chickpeas or similar (Optional).
  • 400 g Tinned tomatoes
  • Salt and freshly ground black pepper
  • 4 Eggs
  • 50 g Cheddar cheese, Grated. See notes.

To serve:

  • Fried chorizo cubes
  • Chopped spring onions
  • Chopped chillis
  • Hot buttery toast or flatbreads


  • Heat your olive oil in a pan and add your garlic and onions. Fry for a couple of minutes and allow them to soften.
  • Add diced pepper, cumin, smoked paprika and give it all a good stir. Cook for a couple more minutes until you can smell the spices.
  • Add the drained beans, tinned tomatoes, half a can of water and salt and pepper. Stir well and put a lid on and cook for about 15 minutes. (Check it during this time as it may need a little more water if it's drying out.)
  • Preheat the grill to HOT.
  • When the sauce is this thick and delicious, remove the pan lid, make a well in the sauce and break an egg into the hole. Repeat for all of the eggs.
  • Allow them to cook on the hob for a couple of minutes until you can see the bottom of the eggs starting to set and turn white.
  • Sprinkle on the cheese and finish off under a hot grill until the eggs are cooked to your liking.
  • Serve straight away with whichever additions you fancy.


Onion & Garlic: I always try to use pre prepared frozen chopped onions and garlic. If you do use these they may take a little longer to fry (to get the liquid out).
Pepper: You can substitute this for any veggies you fancy. Aubergines, courgettes, or sweet potato would all work well. You’d just need to allow extra cooking time.
Cheese: I like the way cheddar melts here, but feta also taste AMAZING as a substitute or to change things up a little.
Cooking time: 15 minutes is the MINIMUM cooking time for the sauce. The longer you cook it the better it will taste!
Nutritional value: The counts on this recipe do not include the chorizo or other toppings.


Calories: 523kcalCarbohydrates: 49gProtein: 28gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 361mgSodium: 1046mgPotassium: 1281mgFiber: 13gSugar: 13gVitamin A: 2158IUVitamin C: 27mgCalcium: 395mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: Family Food
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


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5 from 17 votes (13 ratings without comment)

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  1. 5 stars
    Absolutely gorgeous I put chorizo and kidney beans and green chillies for a bit of spice we had it with Crusty doughy bread just amazingly tasty dish

  2. I can’t believe with these simple ingredients can make such a nice dish. Eggs can cook many different dishes but this is really delicious. Every dish from eggs we all sprinkle green onion. This Shakshula is suitable for a warm dinner in a short time.

    1. 5 stars
      I wasn’t sure I’d be a big fan of this. I made it as we were running low on food but I had everything in to make this.
      It was sooo good!! My partner has now requested we have this weekly 😁
      Another great recipe – thank you !