North African Shakshouka with Spanish Chorizo and Turkish Yogurt Twist

Shakshouka, a North African dish believed to originate from the Ottoman Empire, now carries influences from Spain (spicy chorizo) and Turkey (the delightful yogurt surprise underneath). Inspired by my recent Turkish vacation, where yogurt found its way into many creative combinations, this version adds fresh flavors that balance perfectly with mint and the aroma of Turkish coffee.

The Turkish version called Menemen is similar but differs as the eggs are scrambled gently into the tomato sauce, creating a creamy texture.

🕒 Prep & Cook Time: 40 minutes

🍽️ Servings: 3-5

🥄 Ingredients

1 kg ripe tomatoes
1 onion
2 large garlic cloves
100 g spicy chorizo (or Hungarian spicy paprika sausages)
1 tsp smoked paprika
2 tsp ras el hanout spice mix
2 tbsp olive oil
3-6 eggs (1-2 eggs per person)
Greek yogurt (for serving)
Fresh parsley, chopped
Salt, to taste

👩‍🍳 Instructions

Cut tomatoes in half and grate them, keeping only the pulp; discard the skins.
Heat olive oil in a large skillet (~26 cm diameter). Add chopped onion and sauté until very soft.
Add thinly sliced chorizo and cook for 2-3 minutes, allowing the sausage to release its flavorful fat.
Stir in minced garlic and cook for another 30 seconds.
Add smoked paprika, ras el hanout, grated tomatoes, and salt. Bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes until the sauce thickens and fat collects on the edges. Avoid letting the sauce dry out. Taste and adjust salt as needed.
You can pause here and refrigerate the sauce, reheating it before continuing.
Crack eggs gently into the simmering sauce. Cover the skillet and cook for about 5 minutes for soft whites or 7 minutes for firmer yolks.
To serve, spread a generous spoonful of Greek yogurt on the bottom of each plate, spreading it evenly with the back of the spoon. Sprinkle with chopped parsley.
Spoon the tomato and chorizo sauce over the yogurt, making sure to include some sausage pieces. Top each serving with 1-2 eggs and garnish with more parsley.
Serve with toasted bread for dipping.

💡 Tips

Adjust egg count per appetite—usually 1-2 per person works well.
Use fresh parsley to brighten the rich flavors.
The yogurt adds a cooling contrast to the spicy chorizo and paprika.

🎉 Perfect For

Brunches with friends or family
A spicy, flavorful breakfast or light dinner
Exploring Mediterranean and North African flavors

📝 Final Thoughts

This shakshouka version blends bold Spanish chorizo and fragrant North African spices with a Turkish yogurt twist, creating a rich, vibrant dish full of complex flavors. It’s perfect for those who enjoy a little heat balanced by creamy freshness, ideal for any meal of the day.