The Shakshuka Recipe is hearty, flavorful, and makes the perfect breakfast, brunch, or even dinner! It consists of ground sausage cooked in a savory tomato sauce, then topped off with perfectly poached eggs.
Easy shakshuka recipe with sausage
I first fell in love with shakshuka when I was on a trip to Israel a few years ago. It was total love at first bite… and that love only got stronger when I tried again in a coffee shop in Boston. Except that this version was served with Moroccan sausage.
I knew I had to recreate it.
This version of shakshuka is an easy one-pan meal made with the classic spiced tomato sauce cooked with ground sausage and poached eggs. It’s paleo, Whole30-friendly, gluten-free, and bursting with flavor!
What is shakshuka?
Shakshuka is a North African and Middle Eastern dish made with poached eggs, onions and peppers and served in a rich and hearty tomato sauce.
The word “Shakshuka” means mixture, which means you can add other ingredients like ground beef or additional vegetables.
How does shakshuka taste?
The taste of shakshuka is complex and delicious. It’s a little sweet from the tomatoes and sautéed onions, perfectly balanced by smoky paprika and cumin and spicy cayenne pepper.
It’s so delicious and paired perfectly with the creaminess of the poached eggs!
ingredients needed
- olive oil – You only need a drizzle of oil to brown the sausage.
- Ground Sausage – You can substitute this with ground turkey or omit it entirely.
- Vegetables – I use a mixture of yellow onions, red peppers and spinach. I definitely recommend keeping the onion and peppers in this recipe, but feel free to swap out the spinach for another veg. Whatever you have on hand, it will work!
- tomatoes – I use canned diced tomatoes, but if you have fresh tomatoes, feel free to use those.
- Spices – We season our sauce with a combination of salt, paprika, cumin, cayenne pepper and turmeric.
- eggs – I use 4 eggs, but you can use as many as you need – provided there aren’t so many that there isn’t enough sauce.
- Chopped parsley – Coriander works too.
How to make shakshuka
This shakshuka recipe is super easy to make and comes together in just one pan!
- Cook meat and vegetables: Heat oil in a skillet over medium-high heat, then add the sausage or turkey. Cook until no pink remains, then add onion and peppers. Continue cooking until the vegetables are soft.
- Add tomatoes, spices and spinach: Add the canned tomatoes and all the spices, mix everything together, then bring the mixture to a boil. Once boiling, reduce the heat, add the spinach and cook until wilted.
- boil egg: Make four small indentations in the sauce mixture, then crack an egg into each indentation. Cover with a lid and cook until eggs are cooked to your liking, then garnish with parsley and serve.
tips and hints
- Give the sauce time to thicken. It should be thick enough to hold the eggs while they cook.
- Cover the pan for poaching. This will help the eggs cook properly and evenly.
- Serve immediately. Although you can store poached eggs, they are best served immediately.
- Add feta. I usually make this without cheese, but it’s also delicious when served with a sprinkling of salty feta.
How to serve shakshuka
I like to serve this shakshuka neat, garnished with chopped parsley or cilantro and an extra pinch of salt and pepper!
If you’re serving this shakshuka as part of a larger meal, here are a few combination ideas:
How to save
Finished shakshuka is best served immediately, but can be stored in an airtight container in the refrigerator for 1-2 days.
To reheat, heat on stovetop on low until heated through. Be careful not to overcook the eggs!
For longer storage, you can prepare the sauce ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. When ready to serve, thaw in the fridge overnight, then heat on the stovetop on low and add the eggs as directed!
More hearty breakfast recipes to try
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- 1 tablespoon olive oil
- ½ Pound mild or spicy ground sausage or ground turkey optional, see note
- 1 yellow onion rolled
- 1 Red pepper Core removed and diced
- 1 28-ounce can of diced tomatoes
- 1 teaspoon Salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper Optional
- 1/4 teaspoon turmeric
- 1 Cup baby spinach
- 4 eggs
- Chopped parsley for garnish
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Heat oil in a large, non-reactive skillet (stainless steel or enameled cast iron works great) over medium-high heat. Once the oil is hot, add the sausage. Cook until no pink remains and sausage is crumbled.
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Add onions and peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
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Add the diced tomatoes and all the spices and stir.
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Bring the tomato sauce to a boil, then reduce the heat. Add the spinach and cook until wilted.
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Make four small wells in the sauce mixture and crack in an egg.
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Cover the pan and let it cook until the eggs are cooked as desired.
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Garnish with parsley and serve!
Feel free to skip the sausage to make this vegetarian dish.