Chorizo and Vegetable Shakshuka (A Protein Packed, Low Carb, One Pan Meal!)

A lot of people have the impression that eating healthy is boring. Like all “healthy” people eat is grilled chicken, sweet potatoes, and broccoli on repeat. I have to admit that when I started making a conscious effort to eat healthy years ago, I did just that. I had the same foods over and over again every single day, and by the end of the week, the smell when I opened my 5 day old, meal prepped lunch was absolutely disgusting to me.

I’m here to tell you healthy eating doesn’t have to be boring. There are so many unique recipes to try that are filled with flavor. My husband and I used to joke that a healthy person’s fridge is filled with every condiment imaginable because that’s the only way to make the food interesting. I don’t really believe that anymore, now that I’ve really made it my mission to create healthy dinners and desserts that have enormous amounts of flavor in and of themselves. Now, it’s my spice cabinet that’s overflowing, and I love it.

I saw a couple of pictures while I was looking at some other food blogs of shakshuka, and I was instantly intrigued. Maybe it was because the dish in and of itself is absolutely gorgeous. How can you not want to eat this?


Looking at some recipes, I saw that the traditional shakshuka is usually vegetarian and made with Middle Eastern and African spices. I will definitely make the “classic” soon, but for today, I’ve got some chorizo in the refrigerator I need to use. The traditional version also doesn’t usually have vegetables in it- it’s really mainly a sauce with eggs. To truly make this a one pot meal, I decided to pack it with veggies.

Oh my goodness, I can’t say enough good things about how this dish turned out. It was so flavorful and spicy. I could eat it for dinner once a week, and I’m excited to try out new versions using different spices and vegetables and meats. Don’t be deterred by all of the elements in the picture. This recipe is so easy to make, takes about a half hour to create, and is really adaptable to whatever you have on hand.


Begin with a very large saucepan. You want the one with the largest diameter that you have. Start by browning your chorizo in a couple of tablespoons of coconut oil over medium heat. When browned, drain all of the grease, and move the chorizo to a small bowl on the side.

Next, add another tablespoon of coconut oil, and add your diced onion, zucchini noodles, and garlic to the saucepan. Cook until the veggies are tender, and then stir in all your spices: garlic salt, cumin, chili powder, and red pepper flakes.


Then, add the chorizo back into the saucepan along with the cans of diced tomatoes (including the juices) and the spinach, and allow to simmer for about 10 minutes. This is where you will probably want to add about 1/2 tsp of salt and 1/4 tsp pepper.

Now the fun part- one at a time, dig 5 small wells into the mixture and crack and egg into each. Then carefully put the saucepan into a 375 degree oven until your eggs are the desired consistency. The eggs will be fully cooked at around 12 minutes, but for a runny yolk, check after 6-7 minutes.


Remove from the oven and cover in fresh cilantro, queso fresco, avocado, and lime. Serve this meal family style with a giant spoon. My husband and I used tortilla chips as an accompaniment, but you could use any kind of bread or chip, or just eat with a fork!


Chorizo and Vegetable

  • Servings: 4-5
  • Difficulty: Easy
  • Print

2-3 tbsp coconut oil
1 lbs chorizo
1 large zucchini either grated or cut into “noodles” (or 2 small)
1 small onion, diced
2 14 oz cans diced tomatoes
2 cups spinach
5 eggs
1 tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
1 tsp red pepper flakes
Salt and Pepper to taste
Fresh cilantro
1/2-3/4 cup queso fresco
1/2 large avocado
1/2 lime

1. In very large saucepan, brown chorizo over medium heat in 1-2 tablespoons of the coconut oil. Drain and move chorizo to a separate bowl on the side.
2. Add last tablespoon of coconut oil, and add diced onion, zucchini noodles, and minced garlic. Cook until tender.
3. Stir cumin, chili powder, garlic salt, and red pepper flakes.
4 Add chorizo back to saucepan.
5. Add 2 cans of tomatoes (including the juices) and the spinach to the saucepan. Add salt and pepper to taste. Allow to simmer 10 minutes.
6. One at a time, dig 5 wells into sauce and crack an egg in each.
7. Move saucepan to 375 degree oven for 7-12 minutes until eggs are desired consistency.
8. Top with fresh cilantro, queso fresco, avocado, and lime.

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