If you’re looking for a Sunday Brunch Recipe look no further! This easy Shakshuka Recipe is filled with chorizo and kale and can be ready in just 30 minutes.
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 anyway 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?
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!
You might also need…
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A Cast Iron Frying Pan
A Cast iron frying pan is essential in my kitchen, and I use them often. They’re fantastic for starting things on the stove and then transferring them to the oven. Plus they are hard wearing and long lasting.
A good kitchen knife
I use the Kitchen Devils Cook’s Knife for absolutely everything I make. It has a large, sharp blade that can cut into just about anything and it’s well weighted and easy to handle.
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
Easy Shakshuka Recipe with Chorizo and Kale
Have a go at making this Shakshuka recipe for Sunday Brunch and let me know how it goes! I would love it if you left a comment and a rating.Print
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