Why Make This Recipe
Shakshuka is a flavorful dish that brings together the goodness of poached eggs in a rich tomato sauce. It’s perfect for breakfast, brunch, or even a light dinner. The addition of sausage and peppers makes it hearty and satisfying. Plus, it’s colorful, easy to prepare, and great for sharing!
How to Make Shakshuka
Ingredients
- 1 lb Ground pork sausage, lamb, or chorizo (choose your favorite)
- 1 Bell pepper (orange or yellow, chopped)
- 1 Poblano pepper (chopped)
- 0.5 cup Green onion (chopped, green tops only)
- 0.5 cup Cilantro (chopped)
- 56 oz Crushed fire roasted tomatoes (2 (28 oz) cans)
- 2 cloves Garlic (minced or use garlic-infused olive oil)
- 4 tsp Ground cumin
- 2 tsp Paprika
- 0.25 tsp Cinnamon
- 0.125 tsp Cayenne pepper (just a pinch)
- 1.5 tsp Sea salt
- 0.5 tsp Ground black pepper
- 6 Large eggs (cracked directly into sauce)
- 0.75 cup Feta cheese (crumbled)
- Crusty bread or flatbread (optional, for serving)
Directions
- In a large skillet over medium heat, cook the ground sausage until it is browned. Break it up with a spatula as it cooks.
- Add the chopped bell pepper, poblano pepper, and green onion to the skillet. Cook until the peppers are soft.
- Stir in the minced garlic, cumin, paprika, cinnamon, cayenne, sea salt, and black pepper. Cook for about 1 minute until fragrant.
- Pour in the crushed fire roasted tomatoes. Stir well and let it simmer for about 10 minutes so the flavors can blend.
- Make small wells in the sauce and carefully crack the eggs into each well. Cover the skillet and let it cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese on top.
How to Serve Shakshuka
Serve the shakshuka hot directly from the skillet. You can garnish it with chopped cilantro for extra flavor. It’s delicious served with crusty bread or flatbread for dipping into the sauce and eggs.
How to Store Shakshuka
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove until heated through.
Tips to Make Shakshuka
- Use fresh ingredients for the best flavor.
- Adjust the spice level by varying the amount of cayenne pepper.
- If you want a creamier texture, add a splash of heavy cream to the sauce before adding the eggs.
Variation
You can swap out the sausage for vegetarian options like chickpeas or add different vegetables such as spinach or zucchini.
FAQs
Can I make shakshuka without meat?
Yes! You can omit the sausage and add more veggies or beans for a vegetarian version.
What can I use instead of feta cheese?
You can try goat cheese or omit the cheese entirely if you prefer.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and chop them, and you may need to cook the sauce a bit longer to reduce the liquid.
Shakshuka with Sausage and Peppers
Ingredients
Main Ingredients
- 1 lb Ground pork sausage, lamb, or chorizo Choose your favorite
- 1 Bell pepper (orange or yellow, chopped)
- 1 Poblano pepper (chopped)
- 0.5 cup Green onion (chopped, green tops only)
- 0.5 cup Cilantro (chopped)
- 56 oz Crushed fire roasted tomatoes (2 (28 oz) cans)
- 2 cloves Garlic (minced or use garlic-infused olive oil)
- 4 tsp Ground cumin
- 2 tsp Paprika
- 0.25 tsp Cinnamon
- 0.125 tsp Cayenne pepper (just a pinch)
- 1.5 tsp Sea salt
- 0.5 tsp Ground black pepper
- 6 Large eggs (cracked directly into sauce)
- 0.75 cup Feta cheese (crumbled) For topping
- Crusty bread or flatbread (optional, for serving)
Instructions
Cooking
- In a large skillet over medium heat, cook the ground sausage until it is browned. Break it up with a spatula as it cooks.
- Add the chopped bell pepper, poblano pepper, and green onion to the skillet. Cook until the peppers are soft.
- Stir in the minced garlic, cumin, paprika, cinnamon, cayenne, sea salt, and black pepper. Cook for about 1 minute until fragrant.
- Pour in the crushed fire roasted tomatoes. Stir well and let it simmer for about 10 minutes so the flavors can blend.
- Make small wells in the sauce and carefully crack the eggs into each well. Cover the skillet and let it cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese on top.