Cast iron skillet with chorizo shakshuka garnished with cilantro

Whole30 Chorizo Shakshuka

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.

Cast iron skillet with chorizo shakshuka garnished with cilantro

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.

Cast iron skillet with shakshuka garnished with cilantro
Whole30 shakshuka in small dishes with forks

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

Cast iron skillet with Whole30 chorizo shakshuka garnished with cilantro
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Cast iron skillet with chorizo shakshuka garnished with cilantro

Whole30 Chorizo Shakshuka

  • Author: Chelsea at DoYouEvenPaleo.net
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Poached
  • Cuisine: Middle Eastern

Description

You’ll fall in love with this savory breakfast! Whole30 Chorizo Shakshuka uses simple ingredients and cooks up quickly for a hearty morning feast.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

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Chelsea

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

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