A classic Middle Eastern shakshuka gets a hearty twist with savory bulk sausage, cooked in a single skillet for an easy, flavorful breakfast, brunch, or dinner.
Sausage Shakshuka Skillet
A classic Middle Eastern shakshuka gets a hearty twist with savory bulk sausage, cooked in a single skillet for an easy, flavorful breakfast, brunch, or dinner.
Ingredients
- 1 tbsp olive oil
- 1 lb bulk sausage ground
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can (28 oz) crushed tomatoes undrained
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper optional
- 4-6 large eggs
- salt to taste
- black pepper to taste
- fresh parsley or cilantro chopped
- feta cheese crumbled
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add bulk sausage and cook, breaking it apart with a spoon, until browned. Drain excess fat and remove sausage from skillet, setting aside.
- Add chopped onion and diced red bell pepper to the skillet. Cook over medium heat until softened, about 5-7 minutes. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Return the cooked sausage to the skillet. Pour in crushed tomatoes. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Make 4-6 indentations in the tomato sauce using the back of a spoon. Carefully crack an egg into each indentation.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Garnish with fresh parsley or cilantro. Serve immediately, optionally with crumbled feta cheese and crusty bread.
Notes
Serve immediately with warm crusty bread or pita for dipping. Garnish with crumbled feta cheese and a sprinkle of red pepper flakes for an extra kick. For a vegetarian option, omit the sausage and add chickpeas or extra bell peppers.
