Chorizo Shakshuka

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Chorizo Shakshuka
Christine Capendale
Mains Recipes
Prep Time
10 minutes
Cook Time
25 minutes

Recipe by Christine Capendale              Photography by Simon Luckhoff

Servings: 2 persons


  • 1 onion, sliced thinly
  • 60 g thinly sliced chorizo
  • 20 ml olive oil
  • 1 tin baby tomatoes
  • 5 ml smoked paprika
  • 5 ml barbeque spice
  • Salt and black pepper to taste
  • 5 ml Peel’s Macadamia Honey
  • 30 ml chopped parsley
  • 1 tin butterbeans, drained and rinsed
  • 100 g baby spinach
  • 2 free range eggs
  • Oven roasted vine tomatoes
  • 30 ml chopped coriander


  1. Preheat the oven to 180°C
  2. Use a medium sized ovenproof frying pan. Heat the oil in the pan on medium heat, fry the chorizo slices for a minute and remove. Keep aside.
  3. Add the onion to the frying pan and sauté until cooked.
  4. Add the tomato, spices, honey and parsley and simmer for a few minutes. Taste and adjust the seasoning.
  5. Stir in the beans and the baby spinach. Stir well to wilt the spinach and lastly add the pan fried chorizo (keep some chorizo aside for garnishing)
  6. Make 2 wells in the sauce and break an egg into each well
  7. Bake for about 12-15 minutes in the preheated oven until the eggs are cooked to your liking
  8. Serve warm with some flatbreads and garnish with the rest of the chorizo, chopped coriander and vine tomatoes.