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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.

Easy Shakshuka Recipe with Chorizo and Kale

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Sauteing
  • Cuisine: Middle Eastern


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
  • 1/21 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


  1. Heat a lidded frying pan to a medium heat (see notes). Add the chorizo and fry for 3-5 minutes until crispy.
  2. 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.
  3. Taste the sauce and add salt, pepper and sugar as required.
  4. 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.
  5. 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

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