Spanish Style Shakshuka with Chorizo


Serves 1

  • 1 tsp olive oil
  • 50g chorizo, finely chopped
  • ½ red onion, peeled and finely sliced
  • ½ red pepper, deseeded and sliced
  • ½ yellow pepper, deseeded and sliced
  • ½ tsp smoked paprika, plus extra to serve
  • ½ tsp ground cumin
  • 2 tsp tomato purée
  • 135g tinned chopped tomatoes
  • Salt and pepper
  • 2 medium eggs
  • 30g yoghurt, such as Greek, natural, soya


Heat the oil in a small frying pan set over a medium heat. Add the chorizo and fry gently for 3-4 minutes. Add the onion and peppers and fry for 5 minutes until softened. Add the spices and tomatoes purée, fry for a minute then add a splash of water. Pour in the chopped tomatoes, stir everything together then bring to a simmer. Cook for 8-10 minutes until the mixture has reduced down slightly then season to taste with salt and pepper.

Use a spoon to create two wells in the tomato mixture then crack an egg into each. Cover with a lid and cook gently for 3-4 minutes until the egg whites are set and the yolks are still runny, or until cooked to your liking. Remove the lid, spoon over the yoghurt and finish with a pinch of smoked paprika.

  • Quick and easy
  • Family friendly


  • This recipe is great for batch cooking. Make double or triple the recipe of the sauce without adding the eggs then divide into portions and freeze some for later use.
  • The best way to freeze the sauce is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing the sauce in a flat sheet rather than a solid block (in a deep plastic container) it'll defrost far more quickly and also take up less freezer space.

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