Shakshuka

This is one of my favorite communal dishes for breakfast/brunch/dinner/whenever. It’s savory, hearty, and spicy.  You can enjoy it with spicy italian sausage (highly recommend!) or simply without.  Get to it–it’s damn good.

Effortful Time: 20 mins Total Time: 45 mins Servings: 3-4

You Need

  • 2 tablespoons ghee or avocado oil
  • 2 hot italian chicken sausage links (from butcher)
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, finely sliced
  • 1¼ teaspoon ground cumin
  • 1 teaspoon pimenton (or paprika)
  • ¼ teaspoon cayenne
  • 1-28-ounce can crushed San Marzano tomatoes
  • ½ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 1 cup feta cheese, crumbled
  • 4 large eggs

For Serving

  • cilantro, chopped
  • baguette

Do It

  1. Preheat oven to 375 degrees.
  2. Heat oil in a cast iron skillet over medium-low heat. Remove Italian sausage from casein and add to skillet. Break sausage into pieces.
  3. Once cooked thoroughly, add onion and bell pepper. Cook for about 15 minutes, or until soft. Add garlic and cook until tender, 1 to 2 minutes.
  4. Stir in cumin, paprika and cayenne, and cook for 1 minute. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. 
  5. Gently crack eggs into skillet over tomatoes. Next, add crumbled feta. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes.

Sprinkle with cilantro and serve with baguette.

Notes If eggs aren't set after 10 mins, lightly place foil on top of skillet and cook for an addition 3-7 mins.