Easy Breakfast Shakshuka Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 people
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Calories
347 kcal
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Course
Breakfast
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Cuisine
Mediterranean, Middle Eastern
Easy Breakfast Shakshuka Recipe
Description
This Shakshuka recipe layers browned breakfast sausage over a base of sautéed onions and garlic, to which whole canned peeled tomatoes and their juice are added. The mixture simmers uncovered to reduce the tomato juice into a thick, saucy consistency suitable for creating wells to hold eggs. Light seasoning with salt and sugar balances the acidity of the tomatoes.
Five eggs are cracked directly into the sauce, sprinkled with salt, and cooked gently on low heat under a cover until the egg whites are set and yolks remain soft or to desired doneness. The cooked sausage is distributed around the eggs, and fresh chopped parsley is sprinkled on top for a bright finish.
Served immediately, typically with buttered toasted bread and optionally grated Parmesan cheese, the dish provides a combination of textures: tender eggs, savory sausage, and rich tomato sauce infused with garlic and onion.
Ingredients
For the Shakshuka:
- 1 Tbsp olive oil
- 1/2 lb breakfast sausage
- 4 Tbsp butter unsalted
- 1 onion 1 cup chopped, medium
- 28 oz whole peeled tomatoes with their juice, canned
- 1/2 tsp salt
- 1/4 tsp sugar
- 4 garlic 1.5 Tbsp minced, cloves
- 1/4 cup parsley finely chopped
- 5 egg large
To Serve (optional):
- Parmesan Cheese grated over the top to serve
- bread buttered and toasted on a skillet, sliced
Instructions
- 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.
- Melt in butter, add diced onion and sauté 4-5 minutes until soft and golden. Add garlic and stir another 30 seconds.
- 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.
- Crack in 5 eggs into wells and lightly sprinkle salt on each egg.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbs | 10g | |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 220mg | 73% |
| Sodium | 815mg | 34% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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