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Shakshouka | Culinary Cool


Poached eggs in a fiery tomato sauce, topped with feta.


  • 1 cup chopped chorizo sausage casings removed
  • olive oil
  • one small onion finely diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1-28 oz can diced tomatoes
  • 2 tsp sugar
  • 4-6 eggs
  • parsley
  • feta crumbled
  • pepper to taste
  • crusty bread for serving


  • In a large skillet over medium heat, fry the chorizo for 1-2 minutes. Remove from the skillet.
  • Add oil the plan and saute the onions until soft and translucent. Add in the garlic, and saute until fragrant, about 1 minute.
  • Stir in the cumin, paprika, and salt. Add chorizo back to the pan.
  • Pour the can of tomatoes (including juice) and sugar into the pan. Bring to a simmer over medium heat. Reduce to medium low, and simmer until thickened, about 15 minutes.
  • Make 4-6 wells in the tomato sauce and crack one egg into each well. Sprinkle with salt and pepper. Cover and simmer for 5-8 minutes, or until egg whites are set, but the yolks are still runny.
  • Remove from heat. Top with feta and chopped parsley.
  • Serve with crusty bread.