Serves: 4

Prep time: 5 minutes

Cooking time: 15 minutes


For the shakshuka:

  • 125g chorizo
  • 1 clove garlic, crushed
  • 1 onion, diced finely
  • 1 red chilli, diced
  • 1 red bell pepper, diced
  • 800g tinned chopped tomatoes
  • 1 tbsp tomato purée
  • ½ tsp sugar
  • 1 heaped tsp ground cumin
  • 1 heaped tsp smoked paprika
  • 4 large eggs

For serving:

  • feta cheese, crumbled
  • handful fresh parsley, chopped
  • 1 red chilli, sliced
  • toasted ciabatta slices


  1. Dice the chorizo and place in a cold and heavy-bottomed pan over medium heat. Allow the chorizo to warm in the pan and release its oils. Continue to cook for a few minutes until crisp, then remove from the pan. Leave the oil in the pan.
  2. To the chorizo oil, add the garlic, onion, chilli and bell pepper. Cook until softened, for around 5–10 minutes. Add in the tinned tomatoes, tomato purée, sugar and spices. Stir to combine. When the sauce begins to bubble, add the chorizo back in.
  3. Using the back of a spoon, create four wells in the sauce and crack an egg into each one. Next, place the pan under the grill for 3–5 minutes, or until the eggs have cooked but the yolks are still runny.
  4. Top the shakshuka with some crumbled feta cheese, chopped parsley and sliced chilli. Serve hot alongside toasted ciabatta slices for dipping.

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