Elizabeth Chloe
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If you’re looking for a Sunday Brunch Recipe look no further! This easy Shakshuka Recipe is filled with chorizo and kale, then spiked with a little garlic, fennel and chilli, for a hearty, flavoursome brunch recipe that is ready in just 35 minutes.
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How do you like your eggs in the morning? How about poached, in a tomato sauce flavoured with chilli, fennel, garlic AND chorizo? Sound good? I thought so 😏
While there is a lot of controversy over where Shakshuka originates from, it is often associated with the Middle East; Israel in particular. The dish is traditionally cooked with garlic, onion, peppers, tomatoes and spices such as paprika, chilli and cumin however it is wonderfully versatile and you can jazz it up in any way that suits!
For this Shakshuka recipe the addition of chorizo and kale makes it a hearty and filling meal that, while great as a brunch dish, also works perfectly at lunch time or dinner. Imagine yourselves sitting around a pot of this, scooping thick, spicy tomato sauce and egg onto crusty pieces of bread. Doesn’t sound too bad does it?
Can shakshuka be made ahead of time?
Yes and no. You can make the tomato sauce ahead of time easily and store it until you are ready to use it. Then reheat the sauce before continuing with the recipe and cooking the eggs. If you were to make the whole dish ahead of time you would end up with rubbery, over-cooked eggs.
How to store shakshuka sauce:
Once cooked allow the shakshuka sauce to cool at room temperature for no more than two hours. Add it into a Tupperware container and leave it in the fridge for no more than 3-4 days. The sauce is also suitable for freezing.
How to freeze shakshuka sauce:
Cool the shakshuka sauce by leaving it at room temperature for no more than two hours. Add to a freezer safe container and pop into the freezer, where it can live for up to 3 months.
To defrost remove the shakshuka from the freezer to the fridge and leave to defrost. This can take up to 24 hours.
Alternatively use a microwave on the defrost setting to defrost the sauce.
Can shakshuka be reheated?
The sauce is ideal for reheating, but reheating the eggs would mean solid yolks and over-cooked whites which is less than pleasant.
How to reheat shakshuka sauce:
Add the sauce to a lidded frying pan and turn onto a medium heat. Bring the sauce to a boil then simmer for 5 minutes. If the sauce looks quite dry add a splash of water to loosen it, however, remember that you want the sauce to be quite thick when you are ready to cook the eggs, so when you make divots in it the shape holds.
Why you should make this Shakshuka:
- SO. MUCH. FLAVOUR. The chorizo and fennel go together so well, then mixed in with the spicy, garlicky tomato sauce. It’s perfect.
- It’s well balanced. So while it’s great for breakfast, it’s substantial enough for lunch and dinner too. And I think I’ve already mentioned brunch a few times…
- It’s so simple to throw together. Prep ingredients. Make sauce. Add eggs. STUFF IN FACE.
- You could make a batch of the tomato sauce ahead of time, then warm it up and cook the eggs when you’re ready to serve. Making fancy brunches even easier!
If you like this Shakshuka Recipe you might also like…
- Chorizo, Avocado and Egg Toast
- Chorizo and Butter Bean Stew
- Crispy Sea Bass with Chorizo and Lentils
- Chorizo and Vegetable Quesadilla
- Vegan Bean Chilli with Guacamole
- Breakfast Pizza Recipe from Skinny Taste
Easy Shakshuka Recipe with Chorizo and Kale
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Easy Shakshuka Recipe with Chorizo and Kale
★★★★★5 from 11 reviews
- Author: Elizabeth Chloe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sauteing
- Cuisine: Middle Eastern
Description
This easy Shakshuka recipe is the perfect Sunday Brunch Idea. Full of chorizo, garlic, fennel seed, chilli and kale – and also full of flavour!
Ingredients
Scale
- 100 gramschorizo, diced
- 3 clovesgarlic, minced
- 1/2 teaspoonfennel seeds
- 1/2–1 teaspoonchilli flakes
- 2 handfulskale, sliced
- 2 tinsplum tomatoes
- Salt and pepper to taste
- A pinch ofsugar to taste
- 4 eggs
To serve (optional
- Toasted bread
- Chopped parsley
Instructions
- Heat a lidded frying pan to a medium heat (see notes). Add the chorizo and fry for 3-5 minutes until crispy.
- Add the garlic, fennel seed and chilli flakes and saute for one minute, then add the kale and tinned plum tomatoes. Use a fork or wooden spoon to squash the tomatoes and break them apart. Leave the sauce to simmer for 10 minutes until it has thickened up.
- Taste the sauce and add salt, pepper and sugar as required.
- Turn the heat onto the lowest setting. Using a wooden spoon make 4 holes in the sauce. Carefully crack each egg into a hole. Put the lid on top the pan and leave to cook for 8-10 minutes, checking regularly towards the end to make sure the eggs do not overcook. The eggs are cooked when the whites are opaque and have firmed up.
- Serve the shakshuka alongside slices of bread to dunk in. Enjoy!
Notes
- If you don’t have a lidded frying pan, use a heat-safe plate that is large enough to cover your pan instead.
Keywords: Easy Shakshuka Recipe, Shakshuka, Brunch Recipe, Egg Breakfast
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Reader Interactions
Comments
Jacque HastertMy oh my the flavors in this dish really come together and take it to the next level!
★★★★★
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- Elizabeth Chloe
Thank you!
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- Des
Love that you have added kale to this dish! That is one superfood that needs to be added to more dishes.
★★★★★
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- Elizabeth Chloe
You’ve gotta get your greens in! Thanks for your comment Des 😊
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- Sherri
I’m always looking for ways to switch up my morning eggs and this is perfect! Love how easy it is too and that it’s ready in 30 minutes! Can’t beat that! 🙂
★★★★★
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- Elizabeth Chloe
Thank you Sherri! 😊
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Whoa, now this is how to do breakfast! I love sausage and eggs, but have never had chorizo sausage for breakfast. I can imagine all those spicy flavours combine beautifully with the eggs and tomato! Can’t wait to try this 🙂
★★★★★
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- Elizabeth Chloe
The chorizo is the star in this recipe 🙌 Thanks for your comment Aleta!
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Shakshuka has been high on my list of foods to try for a while and for some reason I still haven’t made it. I like the idea of adding chorizo, but I am less a fan of fennel seeds. I guess I could just skip those, as everything else sounds lovely to me.
★★★★★
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- Elizabeth Chloe
You could definitely skip the fennel seeds, I know they’re not everyone’s favourite! I’m pretty confident it would still taste delish 😋
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I keep seeing shakshuka recipes and this one looks the best! I want to try this soon, such a flavorful dish!
★★★★★
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- Elizabeth Chloe
Thanks, Denise! Let me know how it goes!
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Now THIS is a breakfast! Holy moly, this looks incredible! I’ve been meaning to attempt shakshuka, so I’m totally going to give your recipe a whirl! Love the addition of chorizo!
★★★★★
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- Elizabeth Chloe
Thanks so much Krista, I hope you enjoy!
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Please, load me up a plate of this right now! I have friends visiting in town this weekend and I always make a big breakfast for us as tradition. I’m going to try this because everyone is a fan of chorizo!
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- Elizabeth Chloe
Yes, chorizo is the best! I hope everyone enjoys!
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- Marisa Franca
Now this is what I call breakfast!! Just what we need to start the day. We prefer savory to sweet for our first meal of the day, especially if there’s some spice to it. I really like the addition of chorizo to the eggs and sauce.
★★★★★
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- Elizabeth Chloe
Thanks, Marisa! I’m the same, much prefer my savoury breakfasts to sweet, and eggs are always a winner.
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Oh wow this looks amazing!!! SO much flavor going on here…wish I could dig right in ^_^
★★★★★
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- Elizabeth Chloe
Thank you, Tammy!
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Chorizo and kale sound good to me in this shakshuka recipe. High on my list of recipes to make!
★★★★★
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- Elizabeth Chloe
Thank you! I hope you enjoy Saima 😊
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- Donna
Ooh I have been on a real chorizo kick lately, this sounds like the perfect way to use up the rest of what I have in the fridge. And who would say no to this level of scrumptious for brunch!! Love the addition of the fennel as well, such great falavor.
★★★★★
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- Elizabeth Chloe
Yes, definitely a good use of leftover chorizo! And the fennel does complement it so well, I hope you enjoy!
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