Chorizo shakshuka

Chorizo shakshuka

Total: 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 403 kcal
, Fat: 23 g
, Carbohydrate: 19 g
, Protein: 28 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tomato sauce

140 g chorizo, cut in half lengthways and then into slices
1 onion, cut into thin slices
1 bell pepper, cut into thin slices
1 tin chopped tomatoes (approx. 400 g)
½ dl water
¼ tsp salt
a little pepper


2 eggs
a little salt
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How it's done

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Tomato sauce

Gently fry the chorizo in a non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Sauté the onion and pepper in the same pan for approx. 5 mins. Add the tomatoes and water, season, cover and simmer for approx. 10 mins. Return the chorizo to the pan.


Using a tablespoon, make 2 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and leave to solidify for approx. 6 mins., season the eggs with salt.

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