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!
Equipment
- Large cast iron pan, or any pan that's oven safe
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
Instructions
- In large cast iron pan, brown crumbled chorizo over medium heat until cooked through, 15 minutes, stirring occasionally.
- 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.
- Add tomato paste, stir to coat vegetables, then add diced tomatoes, paprika, cumin, and parsley, simmer for additional 10 - 15 minutes.
- 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!
- Serve immediately, garnish with cojita cheese (optional)