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Chorizo Shakshuka Recipe

Listen, I am no Martha Stewart, and I am definitely no Gordon Ramsay. But sometimes, I pretend I am a very (VERY) early on, Mexican version of Julia Child bahaha. Like, I'm kind of a mess and all over the place, and I don't have a clue what I'm doing, but for whatever reason, the finished product is usually pretty decent, lol. I guess nothing comes between a hungry foodie and her meals! I've always had a relatively developed palate. I remember going on lunch dates with my mom when I was young and it was always something different: Italian, Persian, Indian. I've always enjoyed different cuisines from around the world. I think that's where my wanderlust comes from. I've always wanted to see the lands where all of these flavors and spices and recipes originated. To say that I was a odd child is, well, somewhat of an understatement.

Today, however, I face the challenge of being a foodie AND health-nut/fitness freak who wants to keep off the weight she's lost. I like finding cleaner and healthier versions of dishes that not only fit my calorie restrictions and macro-nutrient targets, but that are also delicious and nutritious!

Anyway, here is recipe of my version of Shakshuka, a classic Middle Eastern dish consisting of eggs poached in a sauce of tomatoes, onions, peppers and spices. I used cumin, cayenne and paprika. By the way, side note, but I am extremely excited to bring back some fresh paprika from my next trip (*hint hint*)! Ok anyway, I added my own Mexican twist to this dish by adding veggie chorizo (you can use regular or soy chorizo too!) and garnishing with some queso fresco and cilantro instead of the traditional feta and parsley. For a Paleo version just omit the cheese and bread. Check it out, hope you try it and dig it!

  • 1 tbsp ghee

  • 1/2 medium brown or white onion, peeled and diced

  • 1 clove garlic, minced

  • 1 medium green or red bell pepper, chopped

  • 2 diced tomatoes

  • 1/2 tube of veggie chorizo (or soy, or regular)

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/4 tsp of cayenne pepper (or to taste...spicy!)

  • Salt and pepper to taste

  • 1/4 cup water

  • 3-4 eggs

  • Optional: crumbled queso fresco and fresh cilantro (garnish)

In a pan or skillet, warm the ghee and sauté onions until soft, 3-4 minutes. Add in garlic and continue to sauté, 2-3 mins.

Add peppers and sauté until softened. About 5 mins. Add in tomatoes chorizo and water. Stir until blended. Add spices, salt and pepper. Let simmer at medium heat. Taste and tweak according to taste. Let it reduce a bit. In a pan or skillet, warm ghee and sauté onions until soft.

Crack eggs into mixture, space them out. Cover the pan and let simmer for about 10 mins. I changed pans for photo styling purposes but you don't have to do that. :D

Let cool for a few minutes and serve! I garnished with queso fresco and cilantro and paired it with a slice of toasted lentil grain bread from One Degree Organic Foods. So delicious!



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