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.
Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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?
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.
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.
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.
The sauce is ideal for reheating, but reheating the eggs would mean solid yolks and over-cooked whites which is less than pleasant.
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
Let me know what you think of this recipe by leaving a rating and a comment!
You can also follow over on Facebook, Pinterest, Instagram and Twitter. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.
For a weekly update of new recipes and blog posts, you can subscribe to the
This easy Shakshuka recipe is the perfect Sunday Brunch Idea. Full of chorizo, garlic, fennel seed, chilli and kale – and also full of flavour!
- 100 grams chorizo, diced
- 3 cloves garlic, minced
- 1/2 teaspoon fennel seeds
- 1/2–1 teaspoon chilli flakes
- 2 handfuls kale, sliced
- 2 tins plum tomatoes
- Salt and pepper to taste
- A pinch of sugar to taste
- 4 eggs
To serve (optional
- Toasted bread
- Chopped parsley
- 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!
- 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
Update Information: FAQ added and new affiliate links.