Photo Jul 20, 9 03 12 PM.jpg

Potato and Chorizo Shakshuka

I seriously love making shakshuka! Traditionally a vegetarian dish, I made this variety on the classic as a way to appease my 6’4” husband who does appreciate a good meat-free meal, but fills up more easily when I sneak in some meat and potatoes. So, the potato and chorizo shakshuka was born! Chorizo pairs nicely with the traditional spices used, making this a hearty and super flavorful dish that’s easier to make than one might expect. You’ll sauté some veggies and potatoes, brown up some chorizo, add some tomatoes and let it simmer like a stew before steaming eggs on top of melty cheese. It works great for any meal of the day, especially Sunday brunch. I always pair it with a baguette so I can sop up all the extra sauce on my plate, so be sure to grab some fresh bread whenever you decide to make this! Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Level: Medium

Ingredients - serves 4-6

  • 1 lb. Yukon gold potatoes

  • 1 lb. of chorizo

  • 1/2 red onion, cut into thin slices

  • 1 red bell pepper, cut into thin slices

  • 4 cloves of garlic, minced

  • 1.5 tbsp. olive oil

  • 1 28oz. can of crushed tomatoes

  • 1 tsp. salt, preferably coarse ground

  • 1/2 tbsp. smoked paprika

  • 1 tsp. cumin

  • 1/2 tsp. chili powder

  • 8 eggs

  • About 1 cup shredded mozzarella cheese

  • 2 tbsp. chopped fresh cilantro

  • Black pepper

  • Crusty bread for serving (like a baguette)

 

  1. Do all of your prep work: for the potatoes, there’s no need to peel. Just dice then into about 1/2 cubes. Set aside on their own. The garlic needs to be minced, and the onion and pepper needs to be cut into thin slices. The garlic, onion, and pepper can be placed all together as you organize your prep space. The cilantro is the last thing that needs to be chopped. Set aside on its own for serving.

  2. Using a large skillet, heat up 1.5 tbsps of olive oil over medium high heat. Once hot, add the potatoes. Sauté just the potatoes for a bit to give them a nice head start - they’ll take the longest to cook through. After about 3 minutes, add the garlic, onion, and peppers. Sauté those until they get nice and soft, about 2 minutes or so.

  3. Add the mixture of spices to the skillet (the smoked paprika, cumin, chili powder and salt). Add a little black pepper. Stir to coat everything and continue to cook for another minute. Add the pound of chorizo - break it up and brown in the skillet until fully cooked through.

  4. Once the chorizo is fully cooked, add the entire can of crushed tomatoes and stir. Bring to a light simmer, somewhere around medium heat. You want to simmer all contents gently until the potatoes are soft. This should take anywhere between 5-10 minutes. Test them by piercing them with a fork. Stir from time to time to ensure the flavors mix.

  5. When the potatoes are done (or close to it!), use a spoon to make 8 small dimples in the mixture, and fill each one with a small sprinkle of mozzarella cheese. I like using mozzarella because it has a simple flavor that doesn’t compete with an already boldly flavored dish.

  6. Crack an egg on top of each pile of cheese. Cover immediately (if you don’t have a lid that fits, use tin foil) and let the steam cook the eggs to your desire. This should take 3-6 minute, if fully covered and still simmering well.

  7. Take off the heat when the egg whites are cooked through. Sprinkle with the chopped cilantro. Enjoy!

    Plating: This dish is hearty and filling as is, but it’s great to have some crusty bread to sop up the sauce! I always thinly slice a baguette to serve with any shakshuka I make.