Breakfast Entrées

Chorizo Skillet Shakshuka

  • 0:20 TIME
  • 10 Portions



Olive oil

2 Tbsp.

Onion, diced 1/4"

1/2 cup

Garlic, minced

2 Tbsp.

Sweet potato, small diced

1 cup

Green pepper, medium diced

1 cup

Berbere spice blend

1 1/2 Tbsp.

Chef-mate Chorizo Skillet, pan-fried

3 cup
Tomato sauce2 cup

Eggs, whole

10 each



  1. In a large cast-iron skillet over medium high heat, add oil. Add onions, garlic, sweet potato, and bell pepper. Cook, stirring frequently, until the vegetables have softened. Add berbere and continue to cook for an additional minute, stirring frequently.
  2. Add Chorizo Skillet and tomato sauce; stir to combine. Simmer until the tomato mixture begins to reduce and thicken. Season with salt and pepper to taste.
  3. Use a spoon to make 10 indentations in the tomato mixture. Gently crack one egg into each well.
  4. Reduce heat, cover the skillet, and cook until egg whites have set.

Serving Suggestions/Variations

Garnish with chopped parsley and chopped mint. Serve with warm pita or fresh bread.