Shakshuka with Potatoes and Chorizo
A vibrant one-pan dish featuring poached eggs in a spicy tomato sauce with tender potatoes and chorizo, perfect for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 400 g baby new potatoes, cut in halves or quarters if larger Boil until nearly tender
- 2 tablespoons olive oil, with a little extra if required For sautéing
- 1 onion, thinly sliced Essential for building flavor
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and sliced
- 1 yellow or orange bell pepper, seeded and sliced
- 100 g chorizo, cut into small cubes (optional) Adds savory depth
- 1/4 to 1/2 teaspoon dried chili flakes Adjust based on heat preference
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons sweet smoked paprika
- 1 can (400 g) chopped tomatoes Forms the base sauce
- 4 eggs For poaching in the sauce
- Sea salt, to taste
- Black pepper, to taste
- Thick yogurt, for serving Adds creaminess
- A small handful of flat-leaf parsley, for garnish For a fresh finish
Instructions
Preparation
- Boil the potatoes in salted water until nearly fully cooked but still slightly firm, then drain and leave them to dry for a few minutes.
- Heat the olive oil in a large non-stick pan with a lid over high heat. Add the potatoes and cook for about 5 minutes, until lightly golden, then lift them out and set aside.
Cooking
- Add a little more oil if needed, lower the heat to medium-low, and cook the onion for about 5 minutes until softened.
- Stir in the garlic, sliced peppers, chorizo (if using), chili flakes, cumin, coriander, and smoked paprika. Cook for another 5 minutes until the peppers begin to soften.
- Pour in the chopped tomatoes, add about 80 ml water to the empty can, swirl it around, and add that to the pan. Let the sauce simmer for around 15 minutes, until the vegetables are tender and the mixture has cooked down. Season to taste.
- Return the potatoes to the pan and mix them into the sauce. Make 4 small spaces in the mixture, crack an egg into each one, cover the pan, and cook for 6 to 7 minutes until the whites are set and the yolks stay soft.
Serving
- Finish with a spoonful of yogurt and a sprinkle of parsley, then serve straight from the pan.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat gently on the stove over low heat. For longer storage, consider portioning into individual servings before freezing.