Wagyu Shakshuka: One-Pan Wonder
A rich and savory twist on classic shakshuka, this dish features flavorful Fullblood Wagyu Italian sausage simmered in a robust tomato sauce with perfectly poached eggs. It's a satisfying one-pan meal, ideal for a luxurious weekend brunch or a quick, elegant weeknight dinner, combining global flavors effortlessly.
Ingredients
- 1 tbsp olive oil
- 225 g Fullblood Wagyu Italian sausage casings removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (400g) crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 4 large eggs
- 2 tbsp fresh parsley
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add Wagyu Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Remove sausage and set aside, draining excess fat if necessary.
- Add chopped onion to the same skillet and cook until softened, about 5 minutes. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Pour in crushed tomatoes and broth. Bring to a simmer, then return the cooked sausage to the skillet. Season with salt and pepper. Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing flavors to meld.
- Create four small wells in the tomato sauce mixture. Carefully crack an egg into each well. Cover the skillet again 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 chopped parsley and serve immediately with crusty bread or pita.
Notes
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the onions. Serve with crusty bread for dipping. Leftovers can be stored in the fridge for up to 2 days, though eggs are best enjoyed fresh. Consider adding bell peppers or spinach for extra vegetables.