Eggtastic Shakshuka

When you eat eggs on the regular, it’s easy to fall into your usual eggy routine. What I love about shakshuka is how delicious and simple this is to make with everyday ingredients. Break out of the norm and spice up your eggs! Get cracking, break some shells!

  • 4 eggs
  • 1 can of whole or diced tomatoes with no added salt
  • 1 sausage
  • 1/4 medium sliced onion
  • 1/4 julienned green pepper
  • 1/4 julienned zucchini
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp 50/50 blend of iodized & kosher salt
  • 1/8 tsp cinnamon
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp cayenne pepper(optional)
  • 2 tbsp sriracha(optional)
  • 1/2 cup feta cheese (optional)
  • 2 tbsp fresh parsley or cilantro for garnish(optional)

Over high heat in a cast iron or deep dish skillet, melt butter and sauté onions until fragnant. Add in peppers, zucchini, and salt. Using the same skillet, move the veggies to one side. Slice one sausage in half length wise and diagonally cut each into half size portions. This will give you four pieces or just cut length wise for 2 pieces. Brown the sausage on each side. Meanwhile, sauté the veggies for about 3-4 minutes at the same time.

Once veggies and sausage are all set, pour in a can of tomatoes and cut whole tomatoes into quarters with kitchen shear or knife if needed and put in all the spices and sriracha. Lightly mix and turn down the heat to medium and simmer for about 10 minutes. Make a well and crack one egg into the mixture at a time. Turn the heat down to medium low and simmer until the egg whites are cooked, but the egg yolks are still runny. If you like your eggs cooked more thoroughly, just let it simmer longer. Putting a lid over the skillet will speed up the cooking process.

Garnish with fresh herbs and feta cheese.

Sha, sha shakshuka on.

Recipe copyright Sue Liang, 2018


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