Smoky Shakshuka with Chorizo and Chickpeas
This recipe for shakshuka with chorizo and chickpeas is a quick, one-skillet dinner or anytime meal featuring a smoky spice blend for bold flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1/2 - 3/4 lb ground chorizo
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 15-oz can chickpeas, rinsed and drained
- 1 tsp ground cumin
- 3/4 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 28-oz can crushed tomatoes
- 1/4 cup water
- 4 eggs, more or less if you like
- Fresh herbs like parsley, cilantro, mint, etc. for serving
- Hummus for serving
- Pita wedges for serving
Add chorizo to a large oven-safe skillet set over medium heat. Cook chorizo until browned, breaking it up into smaller crumbles as it cooks. Once browned, transfer chorizo to a plate and set aside.
Preheat oven to 375°F. Place skillet back on the stovetop set over medium heat. Add olive oil and let heat. Add diced onion and saute for 4-5 minutes, or until golden.
Add minced garlic and and cook for an additional 1-2 minutes.
Add in the browned chorizo, chickpeas, cumin, smoked paprika, salt, and pepper and stir.
Pour in crushed tomatoes and water and stir. Cover and let mixture simmer for 10-15 minutes, periodically stirring.
Make four wells in the tomato mixture and crack an egg in each of them, being careful not to break the yolks.
Place skillet in the oven and bake so that the egg whites set, about 9-10 minutes, or to your preferred doneness.
Top with your favorite herbs and hummus, and serve alongside warmed pita wedges.
Calories: 479kcal | Carbohydrates: 25.5g | Protein: 22.4g | Fat: 29.3g | Saturated Fat: 8.8g | Cholesterol: 203mg | Sodium: 1310mg | Potassium: 605mg | Fiber: 2.4g | Sugar: 8.8g | Calcium: 60mg | Iron: 6.7mg