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Cast iron skillet with chorizo shakshuka garnished with cilantro

Whole30 Chorizo Shakshuka

  • Author: Chelsea at
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Poached
  • Cuisine: Middle Eastern


You'll fall in love with this savory breakfast! Whole30 Chorizo Shakshuka uses simple ingredients and cooks up quickly for a hearty morning feast.


  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chorizo (I like this brand, and it's Whole30-friendly!)
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 28 oz can crushed tomatoes
  • 6 eggs
  • Fresh chopped parsley or cilantro, for garnish


  1. Preheat olive oil in a cast iron skillet over medium-high heat. Brown the chorizo. Add the onion, garlic, and red bell pepper, cooking with the chorizo for about 3 minutes or until softened. Add the spices and stir to coat the veggies. Stir in the crushed tomatoes.
  2. Using a spatula, make "wells" within the chorizo tomato mixture for the eggs. Crack each egg into one of the wells. Cover and cook for about 6 minutes, or until eggs reach your desired level of doneness. Garnish with parsley and serve.

Keywords: chorizo shakshuka