Spanish Chorizo Shakshuka with Piquillo Peppers
Dive into the vibrant flavors of Spain with this twist on the classic Shakshuka. Spicy chorizo and sweet piquillo peppers blend perfectly with poached eggs for a hearty and satisfying dish.
Equipment
- Large, deep skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Can opener
- Spoon for stirring and making wells
- Lid for the skillet
Ingredients
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, sliced
- 1 medium onion, diced about 1 cup
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper optional
- 1 can crushed tomatoes 14 ounces
- 1 jar piquillo peppers, sliced 7 ounces
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
Instructions
- Prepare the Chorizo: Heat the olive oil in a large, deep skillet over medium heat. Add the sliced chorizo and cook until it starts to brown and release its oils, about 3-4 minutes.
- Sauté the Vegetables: Add the diced onion to the skillet with the chorizo and sauté until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Season the Base: Sprinkle in the smoked paprika, cumin, and cayenne pepper. Stir the spices into the mixture and cook for about 1 minute to release their flavors.
- Add Tomatoes and Peppers: Pour in the crushed tomatoes and add the sliced piquillo peppers. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens slightly.
- Poach the Eggs: Make four wells in the sauce with a spoon. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
- Garnish and Serve: Remove the skillet from the heat. Garnish the shakshuka with chopped fresh parsley. Serve hot with crusty bread for dipping into the sauce and egg yolks.
Notes
For a vegetarian version, omit the chorizo and add extra smoked paprika for flavor.
Adjust the heat level by increasing or decreasing the amount of cayenne pepper.
Ensure your eggs are fresh for the best poaching results.
If piquillo peppers are unavailable, roasted red peppers make a good substitute.
Serve as part of a larger brunch spread or enjoy as a flavorful start to your day.