Toss all of your breakfast expectations out the window because this Whole30 Chorizo Shakshuka recipe is here to kick your day off with a little spice and a whole lot of attitude.
When most Westerners think of breakfast, they think of sweet pastries or breads. Waffles, pancakes, muffins… you know it popped into your head!
But shakshuka is one of those wonderful breakfasts that proves your day can start without that stuff. Instead, shakshuka is all nourishment without a lot of frills.
How to make shakshuka
At its heart, shakshuka is incredibly simple. Eggs poached in a tomato-based sauce, often served with bread (although we’ll skip the bread here). It’s hearty, affordable, and a great choice for any meal of the day!
Shakshuka originated in the Middle East, although like many traditional recipes there’s debate over the particular region the dish originated in.
You can cook it all in a cast iron on the stovetop. Better yet, shakshuka is wonderfully versatile, which is why this chorizo version came to be. And the leftovers reheat well, making this a great meal prep option!
To make shakshuka, you simply saute onions, bell pepper, and garlic before adding spices and crushed tomatoes. Then, using a spatula, make some “wells” to crack eggs into, and poach the eggs to delicious soft-cooked perfection.
For chorizo shakshuka, you’ll just brown the chorizo before moving forward with everything else. Couldn’t get easier!
Where to find Whole30-friendly chorizo
I’ll be honest: most chorizo brands are packed with junk and fillers that you probably don’t want in your life.
If you don’t mind the fillers, buy whatever chorizo your heart desires. I’m not here to tell you how to live your life.
But if you’re currently embarking on a Whole30 or just want to steer clear of the essentials, I’m here for ya.
My go-to Whole30-friendly chorizo is Mulay’s Sausage. All their sausages are paleo and Whole30-friendly, so they’re an easy pick! Plus, their chorizo is just awesome — not too crazy spicy but packed with hella flavor.
Chorizo shakshuka variations
I mentioned above that shakshuka is crazy versatile, so I wanted to offer some tips about how to change up this recipe!
- Want it spicier? Add chopped jalapeño or Serrano pepper to the skillet when you saute the other veggies.
- More greens? Try stirring in some chopped kale when you add the crushed tomatoes.
- Garnish with a mix of cilantro and parsley. Perfect for you cilantro-lovers!
- Tolerate dairy? Sprinkle some feta or mozzarella on top after adding the eggs.
More Whole30 breakfast recipes
- Salmon Cake Eggs Benedict
- Plantain, Bacon, and Chive Frittata
- Spinach, Sausage, and Mushroom Frittata
- Paleo Sausage Gravy over Breakfast Potatoes
- Southwestern Sausage Omelette
You’ll fall in love with this savory breakfast! Whole30 Chorizo Shakshuka uses simple ingredients and cooks up quickly for a hearty morning feast.
- 2 teaspoons extra virgin olive oil
- 1 pound ground chorizo (I like this brand, and it’s Whole30-friendly!)
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1/2 tablespoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 28 oz can crushed tomatoes
- 6 eggs
- Fresh chopped parsley or cilantro, for garnish
- Preheat olive oil in a cast iron skillet over medium-high heat. Brown the chorizo. Add the onion, garlic, and red bell pepper, cooking with the chorizo for about 3 minutes or until softened. Add the spices and stir to coat the veggies. Stir in the crushed tomatoes.
- Using a spatula, make “wells” within the chorizo tomato mixture for the eggs. Crack each egg into one of the wells. Cover and cook for about 6 minutes, or until eggs reach your desired level of doneness. Garnish with parsley and serve.
Keywords: chorizo shakshuka