Chef Tony shares his recipe for this comfort classic chorizo shakshuka that’s great for breakfast, brunch, lunch, dinner – whenever.
Our Harissa blend is fragrant, aromatic, and tastes warm with a hint of salt and spice notes.
Check out more of Chef Tony’s recipes over on Youtube.
Harissa Chorizo Shakshuka
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 pint Tomato Sauce (Mother Sauce)
- 8 oz Chorizo
- 3 Eggs
- 3 Tbsp Spiceology Harissa
- 1 Red Bell Pepper, Medium Dice
- Queso Fresco, Crumble for Garnish
- Cilantro for Garnish
- 3 slices Bread, Sliced and Toasted
- 2–4 oz Chicken Broth
- 3 Fresh Basil Leaves
Instructions
- Pre-heat oven to 425 degrees F.
- On medium-high heat sauté your bell peppers until tender.
- Remove from pan and set aside. In the same pan, add the chorizo and crumble until each piece is cooked through. Remove 1/4 of the chorizo and set aside. Add back in the bell pepper and tomato sauce. Simmer for 10 minutes.
- Add chicken stock to get desired thickness.
- Once your oven is preheated and your sauce is to it’s desired thickness you’ll want to take a spoon and make three indents into the sauce so you can drop your eggs in them.
- After each egg is in its sauce bed, cover with a lid and place in oven until the egg whites set.
- Garnish with the remaining chorizo, queso fresco, cilantro and toasted bread slices.
