Chorizo shakshuka, or chorizo baked eggs, is a flavorful skillet meal, perfect for breakfast or brunch. Chorizo sausages, eggs, butter beans and peppers are cooked in a tomato based sauce, and served with toast or crusty bread.
Spanish baked eggs with chorizo and beans is a filling and flavorful skillet meal. It's easier to make than it might look, and the dish can easily be adapted to suit your preferences.
Shakshuka is a popular Middle Eastern breakfast dish, where meat and vegetables are cooked together, and then baked in the oven with eggs. It's a very filling and flavorful meal, especially compared to traditional Western breakfasts like toast or pancakes.
Why you'll love it
- Really easy to make
- Customize the recipe to suit your preferences
- Packed with nutrients
- Incredibly flavorful
- An excellent breakfast skillet recipe
Chorizo sausage: Buy sliced, diced or whole chorizo sausages. If you want to use frozen chorizo, you will have to thaw the sausages beforehand.
Eggs: Free range eggs have the best texture.
Onion: Red, white or yellow onions all work well. You can also use shallots if you prefer.
Parmesan cheese: Optional, but makes a great topping.
Bell peppers: I like to use a red pepper and a green pepper, but you can use whichever colors you like.
Canned diced tomatoes: Makes the base of the tomato sauce. You can also use canned tomato sauce, pasta sauce or tomato passata instead.
Tomato paste (UK: tomato puree): Adds a strong tomato base flavor.
White beans: Use any canned white beans, like butter beans or cannellini beans. Drain and rinse the beans before use.
Garlic: Use garlic cloves, or garlic paste. Alternatively, add some garlic powder instead.
Seasoning: Salt, black pepper, paprika and Italian seasoning or mixed dried herbs add a lovely flavor to the dish.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up a little olive oil or vegetable oil over medium heat in a cast iron skillet. Add diced peppers, diced chorizo, diced onions, grated garlic and tomato paste to the skillet, and saute for a few minutes until the onion is soft.
Two: Add drained and rinsed white beans, canned diced tomatoes and the seasoning to the skillet, and stir to combine. Leave the dish to simmer on low heat for about 5-10 minutes, or until the sauce is quite thick.
Three: Use a spoon or spatula to create four wells in the tomato mixture. Crack an egg into each well. Transfer the skillet to a preheated oven, and bake at 400 F / 200 C for about 5 minutes, or until the egg whites have set.
Serve the dish immediately while the egg yolks are still runny. Be careful when handling the cast iron skillet, as it will be very hot.
- Use an oven safe skillet, like a cast iron skillet.
- Stir the chorizo regularly while it cooks on the stove to prevent the mixture from getting stuck to the pan.
- Keep an eye on the eggs. The exact cooking time required can vary depending on the type of skillet used, and the size of the eggs.
- Chorizo shakshuka can also be cooked completely on the stove. If you don't have access to an oven, you can reduce the temperature to low, and cover the skillet with a lid to cook the eggs on the stove.
Chorizo baked eggs are best served for breakfast or brunch. You can serve this as a one skillet meal, or with a simple salad or crusty bread on the side. Alternatively, you can also make this as a simple dinner or entree.
Here are some of my favorite sides to pair it chorizo baked eggs:
- Lemon Kale Salad
- Air Fryer Garlic Bread
- Easy Homemade Croutons
- Roasted Tenderstem Broccoli
- Mexican Potatoes
- No Mayo Coleslaw
- Strawberry Pineapple Salsa
Added vegetables: Feel free to add any other quick cook vegetables to the dish, like diced zucchini, cherry tomatoes, olives, spinach, kale or mushrooms.
Spicy baked eggs and chorizo: Add finely chopped fresh chili, or add chili powder or red pepper flakes to the dish. Adjust the amount to suit your preferences.
Change the seasoning: You can either change the seasoning, or add extra spices. Try adding onion powder, Mexican seasoning mixes, cumin, dried oregano, dried parsley, or any other spices that you like.
Toppings: Top the chorizo breakfast skillet with Parmesan cheese, fresh cilantro, sliced avocado, yogurt dressing or lemon juice for a refreshing flavor variation.
To make chorizo baked eggs, you will need a large skillet. The dish is first cooked on the stove, and then transferred to the oven. You will therefore need to use a skillet that is safe for oven use, like a cast iron skillet.
Alternatively, you can cook the dish in a regular frying pan on the stove, and then transfer the chorizo filling to an oven safe baking dish. Crack the eggs into the baking dish, and place it in the oven to cook. This method will most likely increase the baking time requires by a few minutes.
Store any leftover chorizo shakshuka in a sealed container in a refrigerator for up to 3 days. This is a great option for a delicious meal prep breakfast, as it stores well for a few days.
The chorizo baked eggs can be reheated in a skillet or microwave, or even served cold.
Frequently asked questions
Diced chorizo only takes 4-5 minutes to cook in a skillet on the stove. It tends to develop a brown, or dull color when it's cooked, and the texture can be quite grainy.
Check the user manual, or the manufacturer's websites to find out if your skillet can be used in the oven. Cast iron skillets are perfectly suited to be used in an oven.
Shakshuka is a Middle Eastern dish consisting of eggs that are cooked in a tomato sauce. The sauce is often spicy, and can contain other ingredients like meat or vegetables.
You might also like these recipes
- Smashed Egg on Toast
- Cheesy Broccoli Scrambled Eggs
- Baked Eggs in Avocado
- Chorizo Gnocchi
- Butter Bean Stew with Chorizo
- Chicken and Chorizo Pasta
- Chicken and Chorizo Pie
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Chorizo Shakshuka (Baked Eggs)
- 1 (15 oz) can butter beans (drained)
- 1 (15 oz) can diced tomatoes
- 1 cup diced chorizo
- 4 eggs
- 1 red onion
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 teaspoon olive oil
- ½ teaspoon dried thyme
- ¼ teaspoon salt 1
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon Parmesan cheese
- Heat up a little olive oil or vegetable oil over medium heat in a cast iron skillet. Add diced peppers, diced chorizo, diced onions, grated garlic and tomato paste to the skillet, and saute for a few minutes until the onion is soft.
- Preheat the oven to 400 F / 200 C.
- Add drained and rinsed white beans, canned diced tomatoes and the seasoning to the skillet, and stir to combine. Leave the dish to simmer on low heat for about 5-10 minutes, or until the sauce is quite thick.
- Use a spoon or spatula to create four wells in the tomato mixture. Crack an egg into each well. Transfer the skillet to a preheated oven, and bake for about 5 minutes, or until the egg whites have set.
- Serve the dish immediately while the egg yolks are still runny. Be careful when handling the cast iron skillet, as it will be very hot.
Food safety tips
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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