Spicy Chorizo Shakshuka

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 18.21 ounces

Ingredients

3 tablespoons olive oil
3 cups vegan chorizo, medium dice
3 cups yellow onions, small dice
1/2 cup garlic cloves, peeled, minced
1 1/2 cups green bell pepper, small dice
1 1/2 cup red bell pepper, small dice
1 1/2 teaspoons red pepper flakes
1 tablespoon paprika, ground
1 tablespoon cumin, ground
1 tablespoon Kosher salt
1 1/2 teaspoons black pepper, table grind
4 1/4 quarts tomatoes, canned, crushed, in own juice
1 1/2 pints vegan eggs, liquid
3/4 cup vegan feta cheese, crumbled
3/4 cup Italian parsley, fresh, chopped

Preparation

1. For Shakshuka: In a large saute pan, heat oil over medium heat. Once heated, add vegan chorizo, onions, garlic, and bell peppers. Saute for 5-7 minutes or until onions are translucent and mixture is fragrant.
2. Add red pepper flakes, paprika, cumin, salt and pepper. Stir to combine and cook for 1-2 minutes or until vegetables soften.
3. Add tomatoes to skillet, reduce heat to medium-low, and allow mixture to simmer for 15-20 minutes or until the sauce has thickened.
4. Using the back of a spoon, make 4 wells in tomato sauce. Pour 1/4 cup of liquid egg into wells and cover skillet with a lid or foil. Allow to cook for 5-7 minutes or until eggs are cooked through. Alternatively, transfer tomato mixture to a hotel pan, add in the egg and put in a 350 degree oven for 4-5 minutes until the eggs are cooked through.
5. Garnish with feta cheese and parsley.
6. For service: In a bowl, add 1 cup of tomato shakshuka and top with one vegan egg. Serve with optional bread.

Nutrition information

Calories: 367 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Carbohydrate: 34g Fiber: 8g Total Sugars: 17g Protein: 18g Sodium: 1,460mg