Spice up your brunch – or even dinner – menu with this bright and flavourful Shakshuka dish from Lumsden, Saskatchewan’s Free Bird restaurant. This meal is made to be served family-style and pairs excellently with a side of bread for dipping and scooping. Eggs are simmered in a spicy tomato sauce with chorizo (you can sub in pre-cooked Andouille, Italian or vegetarian sausages) and fragrant spices. Plan for one egg per person. The restaurant (and this recipe!) were featured in Naomi Hansen’s Only in Saskatchewan: Recipes & Stories from the Province’s Best-Loved Eateries, released last year.
Easy One-Pot Shakshuka With Chorizo
- 2 tbsp olive oil
- 1 lb pre-cooked chorizo sausage sliced into rounds
- 2 bell peppers (any colour) diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp paprika
- 2 each 28 oz/796 mL cans crushed or diced tomatoes
- sea salt
- ground black pepper
- 4-6 large eggs
- 1 baguette or sourdough loaf for serving (gluten-free if preferred)
- ⅓ bunch of fresh parsley any type, chopped
- 3-4 green onions sliced on a bias
- Preheat the oven to 400°F (200°C).
- Place the oil in a 12-inch cast-iron pan or frying pan over medium heat.
- Add the chorizo and cook, stirring regularly, until all the slices are evenly seared, 5–7 minutes.
- Add the bell peppers and onion, and sauté with the sausage until the peppers and onion are tender and soft but not caramelized, 5–8 minutes.
- Turn down the heat to medium-low and stir in the garlic. Add the chili powder, cumin, and paprika, and stir to combine.
- Stir in the tomatoes and their juice. Turn the heat up to medium-high to bring the mixture to a hard simmer, but don’t let it boil. Once it’s simmering hard, turn down the heat to medium-low and add salt and pepper to taste. Let the mixture simmer on medium-low heat for 5 minutes.
- If you’re using a cast iron pan, crack the eggs on top of the tomato mixture and then, using oven mitts, put the pan into the oven. If you’re using a frying pan, spray a casserole dish with cooking spray and transfer the tomato mixture to the casserole dish. Crack the eggs on top of the mixture and place the casserole dish in the oven. Cook for 15–25 minutes, depending on how you prefer your eggs. For runny eggs, cook for 15 minutes, and for firm eggs, cook for 25 minutes or more, if needed. Check the dish occasionally to ensure the eggs do not overcook. If you are using a casserole dish, you may need to cover it loosely with aluminum foil to ensure the eggs cook evenly.
- Meanwhile, slice and toast the bread. Line a rimmed baking sheet with parchment paper and lay the slices of bread on it. Drizzle them with some oil and then toast them in the oven for 8–10 minutes. Flip the slices over at the halfway point to ensure they toast evenly.
- Once the shakshuka and bread are done, remove them from the oven and sprinkle the parsley and green onions overtop of the shakshuka. Serve immediately family-style.