The Feast & Fettle Cookbook
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When I first tasted shakshuka, with its gently poached eggs nestled in a spiced tomato and bell pepper sauce, I was instantly reminded of the comforting flavors of Portuguese chouriço and peppers. In my recipe, I merge these flavors, creating a sauce infused with onion, green bell pepper, and heavily seasoned chouriço, which delivers notes of paprika, chili, and garlic in every bite. The highlight of this dish? Breaking into those soft-poached eggs with a piece of crusty bread, and allowing it to soak up all the flavors from the sauce for that perfect bite.
This recipe is excerted with permission from the Feast & Fettle Cookbook (Countryman Press, 2023).
Ingredients
SERVINGS: 4 or 5 Serving(s)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, halved, thinly sliced
- 1 medium green bell pepper, seeded, thinly sliced
- ½ pound ground Portuguese chouriço
- 2 garlic cloves, sliced
- 1 teaspoon sweet paprika
- One 28-ounce can whole peeled tomatoes, crushed by hand
- 1½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon cracked black pepper
- 4 or 5 large eggs
- 1 or 2 tablespoons roughly chopped fresh cilantro
- 1 loaf crusty bread, sliced
Preparation
Add the oil to a large skillet or cast-iron pan over medium heat. Add the onion and bell pepper and cook, while stirring, until soft, which should take 5 to 6 minutes.
Add the chouriço to the vegetable mixture and cook, stirring, for about 5 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds.
Pour in the tomatoes and season with the salt and black pepper. Lightly simmer until thickened, about 8 minutes.
Using a large spoon, create a slight well in the thickened sauce and break one egg directly into it. Repeat this process with the remaining eggs. Season each of the eggs with a pinch of kosher salt and cover the pan, cooking for 6 to 8 minutes, or until the egg whites are just set and the yolks are still runny.
Turn off the heat and garnish with cilantro. Serve immediately with torn crusty bread.
Note: You can substitute chouriço links for the ground chouriço; cut the links into ¼-to ½-inch cubes.
About this recipe
Prep Time: 10 minutes Cook Time: 25 minutes • Total Time: about 35 minutes
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