Breakfast Chorizo Shakshuka with Whipped Feta

Bold, warming, and ready to dip a crusty hunk of sourdough into.

Serves: 4
Cook Time: 35–40 minutes
Vibe: Brunch showstopper with spice, comfort, and contrast

Ingredients

For the shakshuka:

• ¾–1 lb breakfast chorizo (bulk or casing removed)

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• ½ tsp cumin

• ¼ tsp chili flakes (optional)

• 1 tbsp tomato paste

• 1 (28 oz) can crushed San Marzano tomatoes

• Salt & pepper, to taste

• 4–6 eggs

• Olive oil

For the whipped feta:

• ½ cup feta cheese, crumbled

• ¼ cup Greek yogurt

• 1 tbsp olive oil

• Juice of ½ lemon

• Black pepper, to taste

To serve:

• Crusty sourdough or pita

• Chopped herbs (parsley, cilantro, dill)

• Optional: chili crunch or za’atar

🔪 Instructions

1. Cook the chorizo base:
In a large skillet (cast iron works well), heat a little olive oil over medium heat. Add chorizo and cook until browned, breaking it up as you go—about 5–7 minutes.

Add onion and bell pepper and sauté until softened. Stir in garlic, smoked paprika, cumin, and chili flakes. Cook 1 minute more, then stir in tomato paste and cook until darkened slightly.

2. Add tomatoes & simmer:
Pour in crushed tomatoes. Season with salt and pepper. Simmer 10–15 minutes until thickened. Taste and adjust seasoning.

3. Make whipped feta:
In a food processor or blender, blitz feta, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Add black pepper to taste. Chill until ready to serve.

4. Add the eggs:
Use a spoon to make small wells in the shakshuka base. Crack an egg into each well. Cover and simmer gently for 7–9 minutes, until whites are set and yolks are just runny. (Or finish uncovered in a 375°F oven.)

5. Serve:
Spoon whipped feta onto plates or directly into the pan for guests to scoop. Garnish with herbs and serve with toasted sourdough or warm pita for dipping.