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5 from 7 votes
Spanish style Shakshuka with gooey egg yolks and flatbreads is made with green chillies and chorizo making it the perfect dish for breakfast,brunch, lunch or dinner.
Spanish Shakshuka with Green Chillies and Chorizo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

I've put a Spanish twist on a North African classic - this Spanish inspired Shakshuka is packed packed with green chillies, chorizo and poached eggs. 

Course: Breakfast
Cuisine: Spanish
Servings: 2 portions
Calories: 415 kcal
Author: Emma Walton
  • olive oil
  • 1 small white onion thinly sliced
  • 130 grams chorizo diced
  • 1 clove garlic crushed
  • 2 green chillies sliced
  • 150 grams kale or spinach
  • 1 salad tomato cut into wedges
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 400 grams chopped tomatoes tinned
  • 2 strands spanish saffron
  • 2 large eggs
  • 1 pinch Salt
  • 1 pinch ground black pepper
  • 1 tablespoon chopped parsley
  1. Pre-heat the oven to gas mark 5.

  2. Heat a olive oil in a pan along with the sliced onion and chorizo for 5 minutes or until the onions start to soften.

  3. Add the chillies and garlic into the pan and cook for a further 2 minutes, stirring occasionally.

  4. Next, add the tomato and kale to the pan, cook for 2 minutes of until the kale has begun to wilt before adding the spices and cooking for a further two minutes.

  5. Pour the chopped tomatoes into the pan, heat on medium until bubbling.

  6. Sppon the mix into an oven dish and make two wells, crack an egg into each well and season both eggs with a little salt and pepper.

  7. Place the dish into the centre of the oven for 8-10 minutes or until the egg white is just cooked but the egg yolk is still runny.

  8. Serve with a sprinkling of parsley.