Shakshuka… God bless you! No, it’s not the sound of a sneeze, it’s a savory, spicy egg dish in tomato sauce and something you guys just have to try! The eggs say “breakfast” but the tomato sauce says “lunch or dinner” so have it whenever you have a hankering! There was only one serving left and guess who took it to work for lunch? *smirk*
Traditionally, shakshuka is a vegetarian dish (ovo-vegetarian if you’re getting technical) but I hear moans and groans when dinner is meatless so I decided to make it meaty and make it Mexican (something we do often in our house since Rudy is 1/2 Mexican).
I was really happy with how it turned out and I think I got the spices just right the first time. It’s easier to make than it looks. Here’s how I did it.
First, brown a 16 oz. tube of pork sausage in an oven-safe skillet. There are different varieties of sausage out there but I just used the plain. There’s plenty of spice in the sauce. Remove from the skillet and set aside. In the same skillet, add a medium diced onion and a diced red bell pepper. Hit them with some salt and pepper. So pretty!
Stir them around and let them cook until the onions are translucent and the peppers are tender. Then add a 28oz. can of whole, peeled tomatoes to the skillet (I like San Marzano). Also add 1 teaspoon each of chili powder, paprika, and sugar. Add 1/2 teaspoon cumin and red pepper flakes. Return the sausage to the skillet and add more salt and pepper to taste. Stir and let the sauce simmer for about 20 minutes and smoosh the tomatoes a little bit.
Now here’s the fun part. With a spoon, make little wells in the sauce and gently add eggs to them. (I cracked one egg at a time into a small glass, just to make sure I didn’t get any shell, and then slowly poured.) Add some Mexican crumbling cheese to the perimeter of the skillet. You don’t need a lot. The sauce is the star of this dish, not the cheese.
Place the skillet into a 350ºF oven for 10 minutes. Check to see if the eggs are cooked to your liking and add more time if needed. Some people like poached and runny but I went a little more on the soft-boiled side.
Serve with warm tortillas, avocado slices, and cilantro.
To make this recipe paleo, just omit the sugar and cheese (and tortilla) and voila! Clean eating! I would totally eat this dish over a sweet potato too.
Comment below if you try this recipe. I’d love to hear your thoughts!
Shakshuka With a Mexican Twist
- 16 oz. pork sausage
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 28 oz. can whole, peeled tomatoes
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. sugar
- 1/2 tsp. cumin
- 1/2 tsp. red pepper flakes
- salt and pepper to taste
- 5-6 eggs
- 4 oz. Mexican crumbling cheese
- 5-6 tortillas
- 1 avocado sliced
- cilantro for garnish
Preheat oven to 350ºF
Brown the sausage in an oven-safe skillet on medium heat and set aside.
In the same skillet, add the onion and red bell pepper, salt and pepper. Stir and let cook until onions are translucent and bell peppers are tender.
Add the tomatoes, chili powder, paprika, sugar, cumin, and red pepper flakes. Add the sausage back to the skillet and stir to combine. Let simmer approximately 20 minutes. Add salt and pepper to taste.
Using a spoon, make wells in the sauce and gently add eggs to them (5-6 depending on the size of the skillet).
Add the crumbling cheese to the perimeter of the skillet, then place the skillet in the oven for about 10 minutes or until the eggs are cooked to your liking.
Serve with tortillas, avocado, and cilantro.