There’s nothing quite like the aroma of a sizzling skillet on a lazy weekend morning. As the rich scent of chorizo mingles with the vibrant colors of bell peppers and onions, you’ll find yourself transported to a bustling Mediterranean café. One of my favorite recipes that captures this essence is Chickpea and Chorizo Shakshuka—a hearty dish that marries bold flavors with wholesome ingredients.
This delightful twist on traditional shakshuka is both nourishing and incredibly easy to whip up. The punchy spices and creamy eggs develop a luxurious texture and make for a satisfying meal, perfect for sharing with friends or indulging solo. If you find yourself bored with the usual breakfast fare or simply craving a taste of home-cooked comfort, this dish will breathe new life into your table. Join me as we explore how to create this simple yet impressive dish that transforms familiar staples into an unforgettable experience!
Why is Chickpea and Chorizo Shakshuka a Must-Try?
Bold and Inviting: This Chickpea and Chorizo Shakshuka bursts with vibrant colors and flavors that evoke warmth and comfort.
Nourishing Goodness: Packed with protein and fiber from chickpeas and eggs, it’s a wholesome way to start your day.
Quick and Easy: In just 25 minutes, you can whip up a delicious meal without fuss.
Flavors that Pop: The harmonious blend of spices—smoked paprika, cumin, and crushed red pepper—creates a remarkable depth that makes every bite exciting.
Perfect for All Occasions: Whether it’s a leisurely brunch or a cozy dinner, this dish suits any meal and pleases any crowd.
Versatile Delight: Customize it by adding vegetables or adjusting the spices to cater to your taste, ensuring a unique experience every time.
Chickpea and Chorizo Shakshuka Ingredients
For the Base
• Extra-virgin olive oil – adds a rich flavor and helps prevent sticking.
• Ground pork chorizo – infuses the dish with spicy, smoky goodness.
• Yellow onion – provides a savory backbone, enhancing the overall flavor.
• Orange bell pepper – contributes sweetness and a vibrant color to the dish.
For the Flavoring
• Chickpeas – a great source of protein and fiber, making the shakshuka more filling.
• Smoked paprika – brings a deep, smoky flavor that complements the chorizo.
• Ground cumin – adds warmth and earthiness, enhancing the dish’s depth.
• Dried oregano – infuses a hint of herbaceousness, balancing the spices.
• Salt – essential for enhancing all the flavors in your Chickpea and Chorizo Shakshuka.
• Crushed red pepper flakes – adds a kick of heat to tantalize your taste buds.
For the Sauce
• Crushed tomatoes – forms the rich, saucy base that brings it all together.
• Baby arugula – adds a peppery freshness and nutrition as a finishing touch.
For the Toppings
• Large eggs – create a satisfying protein-packed element; cook them to your preference!
• Juice from lime – brightens the dish with acidity, elevating all the flavors beautifully.
How to Make Chickpea and Chorizo Shakshuka
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Heat the Pan: Begin by heating a medium skillet over medium-high flame for about 1 minute. As it warms, add the olive oil and swirl to ensure the bottom is coated with that golden goodness.
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Cook the Chorizo: Once the oil glistens, add the ground pork chorizo. Break it apart using a wooden spoon and let it cook for 3-4 minutes until it’s all beautifully browned and aromatic.
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Sauté the Veggies: Toss in the diced onions and bell peppers, then reduce the heat to medium. Cook everything together until the onion is translucent—approximately 5 minutes—filling your kitchen with delightful fragrances.
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Add Seasoning: Mix in the chickpeas along with the smoked paprika, ground cumin, dried oregano, salt, and crushed red pepper flakes. Stir well and allow it to cook for an additional 5 minutes, letting those spices mingle together.
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Stir in Tomatoes: Pour in the crushed tomatoes, bringing the mixture to a gentle simmer over medium-low heat. Once bubbling, fold in about half the arugula, letting it soften into the sauce.
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Cook the Eggs: Make small wells in the sauce for each egg and crack an egg gently into each one. Cover with a lid and cook for about 15 minutes—or until the whites are cooked through but the yolks remain a touch runny, depending on your preference.
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Finish with Greens and Lime: Once your eggs are ready, stir in the remaining arugula, watching it wilt gently amidst the warm sauce. Drizzle with lime juice, and add a dash of salt to taste.
Optional: Garnish with fresh herbs or a sprinkle of feta cheese for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chickpea and Chorizo Shakshuka components make it a fantastic choice for meal prep! You can prepare the chorizo and vegetable base (steps 1-4) up to 3 days ahead of time; simply refrigerate it in an airtight container. When you’re ready to enjoy this comforting dish, reheat the mixture in a skillet over medium heat before adding the eggs for cooking. To maintain the eggs’ freshness, it’s best to add and cook them just before serving. This way, the shakshuka remains bursting with flavor and vitality, allowing you to savor a homemade meal with minimal effort on busy mornings!
What to Serve with Chickpea and Chorizo Shakshuka?
Imagine bringing together a delightful meal that warms the heart and sparks joy at the table. Let’s explore perfect pairings for your spicy egg delight.
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Crusty Bread: Perfect for soaking up the rich sauce, a warm loaf or toasted pita complements the shakshuka’s robust flavors.
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Creamy Avocado Toast: The smoothness of avocado adds creaminess and balances the spiciness, making every bite indulgent.
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Mixed Greens Salad: A fresh salad with a citrus vinaigrette brings brightness, cutting through the hearty dish and refreshing your palate.
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Feta Cheese Crumbles: Sprinkle some tangy feta on top to offer a salty contrast that elevates the shakshuka’s flavor profile.
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Roasted Potatoes: Crispy roasted potatoes add texture and a satisfying crunch, making your meal even more fulfilling.
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Chilled Rosé Wine: A refreshing glass of rosé brings a fruity note, enhancing the meal while keeping it light and vibrant.
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Zesty Limeade: Rejuvenate your senses with a glass of limeade that echoes the citrus notes in the dish and invigorates your taste buds.
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Honey Yogurt Parfait: For a sweet finish, serve a yogurt parfait with honey and fresh fruits. The creaminess pairs nicely with the spices from the shakshuka.
Expert Tips for Chickpea and Chorizo Shakshuka
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Choose Quality Chorizo: Use a flavorful, high-quality ground pork chorizo for a richer taste; avoid overly processed varieties to prevent a bland dish.
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Fill the Wells Properly: When cracking eggs into the tomato mixture, ensure the wells are deep enough to keep the eggs from spreading too thinly, allowing for perfectly set whites.
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Control Cooking Heat: Cook the shakshuka on medium-low heat while simmering to prevent burning or uneven cooking; it allows the flavors to meld beautifully without overcooking the ingredients.
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Customize Spice Levels: Adjust the amount of crushed red pepper flakes to your taste; a little goes a long way, ensuring every bite of your Chickpea and Chorizo Shakshuka has the right amount of kick.
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Fresh Aromatics: Don’t skip adding the arugula at the end—it wilts nicely and adds a peppery freshness that complements the dish. A sprinkle of fresh herbs can elevate it further.
Chickpea and Chorizo Shakshuka Variations
Feel free to explore these delightful twists that will add a personal touch to your shakshuka!
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Vegetarian: Swap the chorizo with grilled zucchini or eggplant for a hearty, meat-free option that still sings with flavor.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who crave an extra dimension of heat to awaken the taste buds.
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Cheesy Delight: Sprinkle crumbled feta cheese on top just before serving for a creamy, tangy contrast that elevates the dish’s richness.
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Herb Infusion: Experiment with different herbs like cilantro or parsley for a refreshing finish that brightens each bite, adding a fragrant aroma.
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Protein Boost: Incorporate cooked quinoa or lentils along with the chickpeas to increase the protein content, making this dish even more filling.
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Egg Alternatives: Replace the eggs with silken tofu for a vegan version; gently simmer it in the sauce until warmed through.
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Roasted Veggies: Toss in roasted cherry tomatoes or spinach for added sweetness and a caramelized touch, enhancing the overall depth.
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Coconut Cream: Stir in a splash of coconut milk for a creamy texture and a subtle hint of sweetness, transforming your shakshuka into a luxurious experience.
Storage Tips for Chickpea and Chorizo Shakshuka
Room Temperature: Enjoy your Chickpea and Chorizo Shakshuka fresh, but if left out, consume within 2 hours to ensure safety.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain the texture.
Freezer: Freeze your shakshuka in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then slowly warm on the stove.
Reheating: Reheat on low heat to avoid overcooking the eggs; cover with a lid to help retain moisture for the best flavor experience.
Chickpea and Chorizo Shakshuka Recipe FAQs
How do I choose the best chorizo for this recipe?
Absolutely! Look for high-quality ground pork chorizo that is rich in flavor. You want a chorizo with a vibrant red color and a pleasant aroma. Avoid overly processed or cheaper brands as they can result in a bland dish. A good chorizo should have visible spices, particularly paprika, which adds to the depth of flavor.
How should I store leftover Chickpea and Chorizo Shakshuka?
Sure thing! Store your leftovers in an airtight container in the fridge. They’ll keep fresh for up to 3 days. When ready to reheat, do it on the stovetop over low heat to help maintain the texture and flavor. Cover with a lid to retain moisture and enjoy it warm, just like the first time!
Can I freeze Chickpea and Chorizo Shakshuka?
Yes, you can! To freeze, let the shakshuka cool completely, then transfer it to a freezer-safe container. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. Reheat it slowly on the stove over low heat, being careful not to overcook the eggs if they are still intact.
What should I do if the eggs in my shakshuka aren’t cooking through?
Very! If your eggs aren’t cooking through as you’d like, ensure you have the lid on while cooking to trap the steam, which aids the cooking process. If still undercooked after 15 minutes, you can carefully spoon some of the sauce over the eggs or increase the heat slightly. Just keep an eye on it to prevent burning!
Are there any dietary considerations for this recipe?
Of course! If you’re cooking for someone with dietary restrictions, you can easily swap out the eggs for tofu or a vegan egg substitute for a plant-based alternative. Additionally, if anyone has legume allergies, you can omit the chickpeas or replace them with a suitable veggie like zucchini or spinach to maintain the vegetable goodness without compromising taste.
Chickpea and Chorizo Shakshuka: A Flavorful Breakfast Delight
Ingredients
Equipment
Method
- Heat a medium skillet over medium-high heat for 1 minute. Add the olive oil and swirl to coat.
- Add the ground pork chorizo. Cook for 3-4 minutes, breaking it apart, until browned and aromatic.
- Add the diced onions and bell peppers. Reduce heat to medium and cook until the onion is translucent, about 5 minutes.
- Mix in the chickpeas along with smoked paprika, ground cumin, dried oregano, salt, and crushed red pepper flakes. Cook for an additional 5 minutes.
- Pour in the crushed tomatoes and bring to a gentle simmer over medium-low heat. Fold in half the arugula.
- Make wells in the sauce and crack an egg into each. Cover and cook for about 15 minutes, until the whites are set.
- Stir in the remaining arugula and drizzle with lime juice. Season with additional salt to taste.