Shashuka Baked Eggs with Chorizo

18 Feb, 2021

Preparation Time

15 mins

Cooking Time

25 mins

Small onion, thinly sliced1
Garlic cloves, crushed2
Chorizo, sliced into strips100g
Red pepper, thinly sliced1
Ground Cumin2 Tsp
Paprika1 1/2 Tbsp
Chilli Powder1 Tsp
400g Tin plum tomatoes
Salt & pepper
Vegetalbe Oil1 Tbsp
CorianderTo serve

A scrumptious alternative to the Full English

Our friend Loren is a food development technologist by day and a creative genius the rest of the time. We love getting food inspiration from her blog.

She has taken some ingredients from our partners including WH Thomas‘s moreish chorizo and come up with this delicious Shashuka. What a way to start the day.


  1. 1. In a skillet or frying pan, heat 1 tbsp oil and add the onion, red pepper and chorizo. Allow to fry for 5 minutes on a medium-low heat.
  2. 2. Add the cumin, chilli and paprika and stir to coat the ingredients. Fry off for a minute then add the plum tomatoes. Using a wooden spoon, break up the tomatoes and add half a tin full of water to the pan (about 200ml). Season and add the sugar. Allow to come up to a simmer.
  3. 3. Turn down the heat, cover and allow to simmer for 5 minutes until sauce has thickened slightly.
  4. 4. Carefully crack the eggs on top of the tomato sauce. Cover again and allow to steam cook for 3-5 minutes depending on how you like your yolk!
  5. 5. Meanwhile chop up the coriander. Remove the shashuka from the heat, sprinkle over the coriander and a bit of black pepper. Serve with some gorgeous fresh toast.