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If you’re looking for a versatile and tasty dish which is perfect for brunch or dinner, you have to try this shakshuka with chorizo.

Best served with slabs of crusty gluten free bread, this is spicy, tasty and absolutely delicious.

Shakshuka is a really quick dish to throw together and this chorizo shakshuka is a favourite in our household.

The rich and tasty tomato sauce is packed with chunks of chorizo, with two perfectly poached eggs in the middle.

Dip a slice of a gluten free baguette into the sauce and dippy yolks and it’s just the absolute dream.

What’s even better is this shakshuka with chorizo is gluten free and dairy free and can easily be customised to make it hotter or milder.

shakshuka with chorizo
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How to make shakshuka with chorizo

Making chorizo shakshuka is SUPER quick and easy – honestly you can throw this whole thing together in less than 20 minutes.

The first step is to make the tomato sauce, which only needs a few ingredients.

You fry the chorizo, onion and garlic and the add the tomatoes and simmer so they absorb the flavours.

Next you make small wells in the sauce using a spoon, gently crack in the eggs and then simmer with the lid on.

This will cook the eggs to perfection before you serve it up with some slices of gluten free bread.

Making this shakshuka with chorizo is really that simple – it’s so good you’ll want to make it over and over again.

Plus to speed things along you can always batch cook and freeze the sauce, then defrost and heat it up before adding the eggs.

shakshuka with chorizo


There’s a full printable recipe card below, but for the shopping list you’ll need:

  • 1 tbsp olive oil
  • 50g chorizo (diced)
  • ½ red onion (finely chopped)
  • 1 tsp chopped garlic
  • 1 tsp paprika
  • ¼ tsp chilli powder
  • 1 x 400g tin of chopped tomatoes
  • 2 large eggs
  • Fresh parsley (chopped, to serve)

You can buy ready-diced chorizo, but I tend to just buy a chorizo ring and chop it up myself as it’s cheaper.

For the tinned tomatoes you can use any brand – I usually just use the cheapy ones but you can buy some fancy, finely chopped ones if you like.

To make the recipe milder, reduce or omit the chilli powder and be careful not to pick up a spicy chorizo either.

For a spicier recipe, you can increase the chilli powder or add some cayenne pepper.

I also sometimes sprinkle feta over my shakshuka, which you should absolutely try if you fancy it.

shakshuka with chorizo

My shakshuka with chorizo recipe

Whether you’re serving this for one person or four, this recipe is really easy to keep doubling until you have the right amount.

Just remember (sorry to state the obvious!) the more people you’re serving, the bigger the pan you’ll need.

There are also some handy tips in the ‘notes’ of this recipe for a vegetarian shakshuka and how to make it hotter or milder.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me. 

shakshuka with chorizo
Yield: 1

Shakshuka with Chorizo

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This shakshuka with chorizo is a tasty and spicy brunch recipe perfect for sharing. This recipe makes enough for one person but can easily be doubled for two. Serve with crusty gluten free baguettes. See notes for recipe alternatives or to make hotter/milder.


  • 1 tbsp olive oil
  • 50g chorizo (diced)
  • 1/2 red onion (finely chopped)
  • 1 tsp chopped garlic
  • 1 tsp paprika
  • 1/4 tsp chilli powder
  • 1 x 400g tin of chopped tomatoes
  • 2 large eggs
  • Fresh parsley (chopped, to serve)


  1. Place a small, deep-sided frying pan on a medium heat and add the olive oil. Add the chorizo pieces and fry for 2-3 minutes until they start to become crispy.
  2. Add the onion and garlic, stir well and fry for another 3-4 minutes until it softens.
  3. Pour in the chopped tomatoes, add the paprika and chilli powder and a pinch of sea salt. Stir well, bring to the boil then turn down to a simmer. Leave to simmer on a low heat, stirring occasionally, for 5 minutes.
  4. Using a spoon, make two small wells in the tomato sauce and gently crack an egg into each. Place a lid on the pan and leave for 3-5 minutes (for a soft yolk) or 5-8 minutes (for a firmer yolk).
  5. Once cooked to your liking, remove from the heat, sprinkle with fresh parsley and tuck in - it's yummy when you dunk in some crusty gluten free bread or toast.


  • To save time, you could batch cook the sauce and freeze in portions - simply heat up and add the eggs when needed for a super-fast brunch when you want it.
  • Feel free to omit the chorizo for a vegetarian version - you could sprinkle some feta on top as well if you like.
  • For a milder version, omit the chilli powder. For a hotter version, add 1/4 tsp cayenne pepper.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 596Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 416mgSodium: 805mgCarbohydrates: 25gFiber: 7gSugar: 13gProtein: 29g

Need some more gluten free meal inspiration?

If you want to have a go at some of the other gluten free brunch recipes on the blog, why not give some of these a try?

They’re perfect for breakfast, brunch, or any time you love eating breakfast foods!

Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this Shakshuka with Chorizo recipe?

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shakshuka with chorizo
shakshuka with chorizo

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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