Easy Shakshuka Recipe with Chorizo and Kale

Name: Easy Shakshuka Recipe with Chorizo and Kale
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 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; Toasted bread; Chopped parsley

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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.

Shakshuka recipe with chorizo and kale in a cast iron frying pan. A yellow napkin is tied to the handle. Alongside the pan is a wooden board with slices of bread and a bunch of parsley.

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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?

Shakshuka recipe with chorizo and kale in a cast iron frying pan. A yellow napkin is tied around the handle. Slices of bread on a wooden board can be seen in the background.

Can shakshuka be made ahead of time?

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.

How to store shakshuka sauce:

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.

How to freeze shakshuka sauce:

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.

Can shakshuka be reheated?

The sauce is ideal for reheating, but reheating the eggs would mean solid yolks and over-cooked whites which is less than pleasant.

How to reheat shakshuka sauce:

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!

Shakshuka recipe with chorizo and kale in a cast iron frying pan sitting on top of a marble background. A yellow napkin is tied around the handle of the pan.

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