Shakshuka with Italian Sausage
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 to 6 servings
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Calories
1026 kcal
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Course
Lunch
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Cuisine
Middle Eastern
Shakshuka with Italian Sausage
Description
This recipe for Shakshuka with Italian Sausage starts by sautéing ground Italian sausage along with diced onions and smoked paprika until the sausage is fully cooked and onions are lightly browned. Garlic is then added briefly to develop its aroma before crushed tomatoes are stirred in to create a thick, rich sauce. The tomato mixture simmers to deepen flavors and reduce excess liquid.
Eggs are cracked evenly into the skillet, allowed to cook gently covered until the whites set while yolks remain as firm as preferred. The resulting dish balances the spiced meat and smoky paprika with sweet acidity from the tomatoes and delicate egg textures. Fresh parsley finishes the skillet with a touch of brightness.
This Shakshuka variant works well as a hearty breakfast or a satisfying brunch option served alongside crusty bread to mop the sauce. The combination of sausage and eggs provides protein and warmth, ideal for a filling meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage I used hot, but use mild if preferred, or Italian sausage links with casings removed, ground
- 1 onion diced small, small sweet Vidalia or yellow
- 1 tablespoon smoked paprika regular paprika may be substituted
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 garlic finely minced or pressed, 4 cloves
- crushed tomatoes 28-ounce can, with juice
- 4 egg or a couple more if desired, large
- 1 to 2 tablespoons parsley finely chopped (regular or Italian flat-leaf, fresh
Instructions
- To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.
- Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
- Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
- Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
- Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1026 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1026kcal | 51% |
| Carbohydrates | 36g | 12% |
| Protein | 54g | 108% |
| Fat | 74g | 114% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 56g | 329% |
| Cholesterol | 315mg | 105% |
| Sodium | 2429mg | 101% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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