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Chorizo Pit Bean Shakshuka


My Chorizo Pit Bean Shakshuka is a my riff on BBQ Pit Beans and Classic Shakshuka.  I think it’s a fantastic dish to serve for brunch or an easy dinner, and it’s very hearty and filling.  I use two different beans in this dish for the different flavors, textures, and colors.  But the star of the show is flavorful chorizo, and you’ll love the tongue-tingling end results!



2 TBS canola oil

1 medium yellow onion, diced

½ red bell pepper, diced

1 TBS minced garlic

2 TBS brown sugar

2 TBS Melissa’s Woo Woo Sauce or 3 TBS Worcestershire sauce

5 oz chorizo

1 TBS smoked paprika

1 tsp cumin

1 tsp dried oregano

1 15 oz can white beans, drained

1 15 oz can black beans, drained

1 15 oz can red kidney beans

1 14.5 oz can diced tomatoes

1 8 oz can tomato sauce

S&P, to taste

4 eggs


In an enameled cast iron skillet, heat oil, then add chorizo.  While browning chorizo, break it up, then add onions and bell peppers.

Cook for 4-5 minutes or until onions are golden.  Add minced garlic and continue to cook for 2 minutes.

Add beans, tomatoes, Woo Woo, brown sugar, and spices and mix.

Stir, and place in grill at 300 degrees.  Cook for 40 minutes until thickened, stirring occasionally.  Stir in kale and continue to cook for 10 minutes.  Make 6 slight indentions in the beans then drop in an egg in each one.  Cook for 15 minutes more, or until eggs are set.  If you want a firmer yolk, cook additional 5-7 minutes.

Remove and serve with toast.