I’m bringing you a bold twist on a classic Middle Eastern dish: Shakshuka with Sausage. This dish features perfectly poached eggs in a spicy tomato and bell pepper sauce, with the savory addition of sausage to make it extra hearty. It’s the perfect combination of comfort food with a bit of flair, and ideal for breakfast, brunch, or even dinner.
The inspiration for this recipe comes from the traditional shakshuka, a dish that’s all about rich, warm, and earthy flavors. By adding sausage, we’re turning it into a satisfying, one-pan meal that can be enjoyed any time of the day. Ready to make this spicy, savory dish? Let’s gather our ingredients and get started!
Shakshuka with Sausage
Ingredients
Shakshuka with Sausage
- 4 sausages chicken, beef, or lamb, sliced
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional, for heat
- 1 can 28 oz crushed tomatoes
- 1/2 cup water or chicken broth
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro chopped (for garnish)
Instructions
Cook the Sausage
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced sausage and cook until browned on all sides, about 5-7 minutes.
- Remove the sausage from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, add the chopped onion and bell peppers.
- Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for another minute, until fragrant.
Build the Shakshuka Sauce
- Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using).
- Cook for 1 minute to toast the spices.
- Add the crushed tomatoes and water (or chicken broth), and season with salt and black pepper.
- Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the Sausage and Eggs
- Return the cooked sausage to the skillet, stirring it into the sauce.
- Make small wells in the sauce and carefully crack the eggs into the wells.
- Cover the skillet and cook for 6-8 minutes, or until the eggs are just set but the yolks are still runny.
- For firmer yolks, cook for an additional 2-3 minutes.
Serve and Garnish
- Remove the shakshuka from the heat and garnish with fresh parsley or cilantro.
- Serve hot, with crusty bread or pita on the side for dipping.
Notes
- For a vegetarian version, simply omit the sausage or substitute with plant-based sausage.
- You can make the sauce ahead of time and reheat it just before adding the eggs for a quick breakfast.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Calories: 380
- Protein: 22g
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 7g
Bringing It All Together:
So, there you have it – Shakshuka with Sausage, a spicy and hearty twist on a classic dish that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to create a flavorful, satisfying meal with minimal effort. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
