Chorizo shakshuka is the bold, one-dish brunch that wakes up the whole table. Spicy ground chorizo browns with onions, peppers, and garlic, then simmers with tomatoes and cumin until rich and jammy. Eggs crack over the top and steam to perfection in the Instant Pot — 29g protein per serving.
Chorizo Shakshuka
(Total Time: 25 MIN| Serves: 6)
Ingredients:
1 pound (454 g) Ground Chorizo
6 Eggs
½ tbsp. Cumin
½ cup diced Onion
1 Red Bell Pepper, diced
28 ounces canned diced Tomatoes
1 tsp minced Garlic
1 tbsp. (15 ml) Coconut Oil
¼ tsp Pepper
½ tsp Salt
1 ½ cup Water
Directions:
- Set your IP to SAUTE and melt the coconut oil in it.
- Add the onions and peppers and sauté for 3 minutes.
- Add garlic and cook for 30 more seconds.
- Add the chorizo and cook until browned.
- Stir in the tomatoes and spices.
- Transfer the mixture to a baking dish.
- Pour the water into the IP and lower the rack.
- Crack the eggs into the baking dish and place it on the rack.
- Close the lid and cook on HIGH for 10 minutes.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 504| Total Fats 39g | Net Carbs: 7g | Protein 29g |Fiber: 3.6g)
Pro Tips
- Sauté the onions and peppers a full 3 minutes before the garlic goes in — sweet, soft aromatics balance the chorizo's punch.
- Cook the chorizo until properly browned before adding the tomatoes; the rendered spiced fat is the soul of the sauce.
- Crack the eggs into the baking dish only after the mixture is transferred — even spacing means evenly cooked yolks.
- The 10-minute pressure cook sets the eggs gently; quick-release immediately so they don't go hard.
Frequently Asked Questions
How spicy is this shakshuka?
As spicy as your chorizo. The half tablespoon of cumin adds warmth rather than heat — pick mild or hot chorizo to suit your table.
Can I make it on the stovetop?
Yes — shakshuka is traditionally a skillet dish. Simmer the sauce, crack in the eggs, cover, and cook until just set.
Is it keto?
About 7g net carbs with 29g protein per serving — it fits most low-carb plans, especially with the eggs and chorizo leading.
How many does it serve?
Six generous servings — perfect for a weekend brunch crowd or a week of meal-prep breakfasts.
Recipe Card
Ingredients
Method
- Set your IP to SAUTE and melt the coconut oil in it.
- Add the onions and peppers and sauté for 3 minutes.
- Add garlic and cook for 30 more seconds.
- Add the chorizo and cook until browned.
- Stir in the tomatoes and spices.
- Transfer the mixture to a baking dish.
- Pour the water into the IP and lower the rack.
- Crack the eggs into the baking dish and place it on the rack.
- Close the lid and cook on HIGH for 10 minutes.
- Do a quick pressure release.
- Serve and enjoy! Per Serving (Calories 504| Total Fats 39g | Net Carbs: 7g | Protein 29g |Fiber: 3.6g)
