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Cast Iron Chorizo Shakshuka

This easy cast iron breakfast combines tomatoes, red peppers, AND carrots so you can start you're morning off with a full serving of delicious vegetables. The carrots combine perfectly with the red peppers and tomatoes that a typical Shakshuka would call for. And the Chorizo gives a wonderfully spicy kick to wake up your senses and get you ready for the day!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Breakfast
Cuisine: Middle Eastern
Ingredients Equipment Method

Ingredients
  

  • 1 lb chorizo crumbled
  • 1 medium onion diced
  • 1 large red bell pepper diced
  • 1 large carrot diced
  • 4 cloves garlic minced
  • 1 Tbsp tomato paste
  • 28 oz can of diced tomatoes
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 1/2 Tbsp parsley
  • 6 - 8 large eggs
  • cojita cheese for garnish optional

Equipment

  • Large cast iron pan, or any pan that's oven safe

Method
 

  1. In large cast iron pan, brown crumbled chorizo over medium heat until cooked through, 15 minutes, stirring occasionally.
  2. Add red pepper and carrot, stir. Cook for about 5 minutes, and then add the onion and garlic. Cook an additional 20 minutes stirring occasionally to soften vegetables.
  3. Add tomato paste, stir to coat vegetables, then add diced tomatoes, paprika, cumin, and parsley, simmer for additional 10 - 15 minutes.
  4. Make wells in sauce with a tablespoon, and crack eggs into wells. Broil on high 4 - 8 minutes, depending on how you like your eggs. We love runny eggs, so I only cooked mine for 4 minutes!
  5. Serve immediately, garnish with cojita cheese (optional)