If you're looking to spice up your breakfast or brunch routine, look no further than this mouthwatering Shakshuka with Sausage and Vegetable Sauce! This Middle Eastern delight combines the rich flavors of crumbled sausage, vibrant vegetables, and perfectly poached eggs, all simmered in a luscious tomato sauce. Imagine the aroma wafting through your kitchen as you prepare this hearty dish—it's not just a meal, it's an experience! Whether you're hosting friends or enjoying a cozy morning at home, this recipe is sure to impress and satisfy. Get ready to dive into the deliciousness that awaits!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb sausage, crumbled
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 eggs
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by dicing the onion, bell pepper, and mincing the garlic. Have all ingredients measured and ready before starting cooking.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the crumbled sausage and cook until browned and fully cooked, breaking it into small pieces as it cooks, approximately 6-8 minutes.
- Remove the cooked sausage from the pan, leaving behind the rendered fat. Add diced onions and bell peppers to the same pan, sautéing until they become soft and slightly caramelized, about 5-6 minutes.
- Add minced garlic and cumin to the vegetables, stirring constantly to prevent burning. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
- Pour in the crushed tomatoes, stirring to combine with the vegetables and sausage. Reduce heat to medium-low and let the sauce simmer for 10-12 minutes, allowing the flavors to meld together.
- Season the sauce with salt and pepper to taste. If the sauce seems too thick, add a small amount of water to achieve desired consistency.
- Create four small wells in the sauce using the back of a spoon. Carefully crack an egg into each well, ensuring they remain separate.
- Cover the skillet and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook slightly longer.
- Remove from heat and garnish with freshly chopped parsley. Serve immediately, directly from the skillet, with crusty bread or pita for dipping.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your ingredients before you start cooking. This way, you can focus on the cooking process without interruptions.
- Choose the Right Sausage: For a flavor boost, opt for a sausage with herbs and spices that complement the dish, such as Italian or chorizo.
- Adjust the Heat: If you prefer a bit of heat, add some red pepper flakes or diced jalapeños to the sauce while it simmers.
- Perfect Poached Eggs: To achieve the perfect runny yolk, keep an eye on the eggs as they cook. Covering the skillet helps the egg whites set without overcooking the yolks.
- Serve with Style: Shakshuka is best enjoyed straight from the skillet. Pair it with crusty bread or warm pita to soak up the flavorful sauce.
- Garnish for Freshness: Don’t skip the fresh parsley! It adds a burst of color and a hint of freshness that elevates the dish.
Nutrition Facts
Calories: 326kcal
Carbohydrates: 13g
Protein: 24g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 245mg
