Shakshuka Recipe
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.98 out of 5 stars
(45)
Ingredients
5 servings
- 1 Tbsp olive oil
- 1/2 lb breakfast sausage
- 4 Tbsp unsalted butter
- 1 medium onion, (1 cup chopped)
- 28 oz canned whole peeled tomatoes, with their juice
- 1/2 tsp salt
- 1/4 tsp sugar
- 4 garlic cloves, (1.5 Tbsp minced)
- 1/4 cup parsley, finely chopped
- 5 large eggs
- Parmesan grated over the top to serve
- Sliced Bread, buttered and toasted on a skillet
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Preparation
Step 1
Place a large 12-inch non-reactive skillet over medium heat, add 1 Tbsp olive oil and breakfast sausage. Sauté 5 minutes or until browned, breaking it up with a spatula, then transfer to a plate.
Step 2
Melt in butter, add diced onion and sauté 4-5 minutes until soft and golden. Add garlic and stir another 30 seconds.
Step 3
Add tomatoes with their juice and roughly break up the tomatoes with a spatula. Stir in 1/2 tsp salt and 1/4 tsp sugar to the pan, reduce heat and simmer uncovered for 15 minutes, stirring occasionally and breaking up the tomatoes into smaller pieces. Simmer until tomatoes are no longer watery but saucy and thick enough to create wells for the eggs.
Step 4
Crack in 5 eggs into wells and lightly sprinkle salt on each egg.
Step 5
Sprinkle cooked sausage around eggs then top with parsley. Cover and simmer on low heat 5-8 min (depending on desired doneness – check at 5 min) or until whites are cooked through and yolks are still soft and moist. Remove from heat and serve with freshly grated parmesan and toasted bread.
Step 6
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Chef's notes
Shakshuka is done cooking when the egg whites are set and the egg yolks are still loose. Keep in mind, the eggs will continue to cook slightly in the sauce even after the heat is turned off.
You can make the tomato sauce ahead of time. Stir in the meat then let it cool, cover and refrigerate. Reheat on the stovetop until simmering, then crack in the eggs, add parsley, and proceed with the recipe instructions.
