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This Shakshuka recipe is hearty, flavorful, and makes the perfect breakfast, brunch, or even dinner! It’s made with ground sausage that’s simmered in a savory tomato sauce, then finished 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 totally and completely love at first bite… and that love only grew stronger when I tried it again at a cafe in Boston. Except this version was served with Moroccan sausage.
I knew I needed to recreate it.
This version of shakshuka is a simple, one-pan dish that’s made with the classic spiced tomato sauce simmered with ground sausage and poached eggs. It’s paleo, whole30-friendly, gluten-free, and packed with flavor!
What is Shakshuka?
Shakshuka is a North African and Middle Eastern dish that’s made with poached eggs, onion, and pepper served in a rich and savory tomato sauce.
The word “shakshuka” means mixture which means you can add other ingredients such as ground meat or additional veggies.
What Does Shakshuka Taste Like?
The flavor of shakshuka is complex and delicious. It’s a little bit sweet from the tomatoes and sautéed onion balanced perfectly by smoky paprika and cumin and spicy cayenne.
It’s so tasty and perfect paired with the creaminess of the poached eggs!
- Olive Oil – You’ll need just a drizzle of oil to brown the sausage.
- Ground Sausage – You can swap this with ground turkey or omit it altogether.
- Veggies – I use a blend of yellow onion, red bell pepper, and spinach. I definitely recommend keeping the onion and pepper in this recipe, but feel free to swap the spinach out for another veggie. Whatever you have on hand will work!
- Tomatoes – I use canned, diced tomatoes, but if you have fresh tomatoes, feel free to use them.
- Seasonings – We’re spicing our sauce up with a combination of salt, paprika, cumin, cayenne pepper, and turmeric.
- Eggs – I use 4 eggs, but feel free to use as many as you will need—assuming it’s not so many that there’s not enough sauce to go around.
- Chopped Parsley – Cilantro will work too.
How to Make Shakshuka
This shakshuka recipe is super simple to make and comes together in just one pan!
- Cook the meat and veggies: In a skillet over medium heat, warm oil, then add in the sausage or turkey. Cook until no pink remains, then add in the onion and peppers. Continue to cook until the veggies are softened.
- Add the tomatoes, seasonings, and spinach: Add the canned tomatoes and all of the spices, stir everything together, then bring the mixture to a boil. Once it’s boiling, lower the heat, add the spinach, and cook until wilted.
- Cook the egg: Create four small indents in the sauce mixture, then crack an egg into each indent. Cover with a lid and cook until the eggs are cooked to your liking, then garnish with parsley and serve.
Tips and Notes
- Give the sauce time to thicken. It should be thick enough that it can hold the eggs as they cook.
- Cover the pan to poach. This helps the eggs cook properly and evenly.
- Serve immediately. While you can store poached eggs, they are best served right away.
- Add feta. I usually make this without cheese, but it is delicious served with a sprinkle of salty feta too.
How to Serve Shakshuka
I love to serve this shakshuka on its own topped with sliced parsley or cilantro and an additional sprinkle of salt and pepper!
If you’re serving this shakshuka as part of a larger meal, here are a few pairing ideas:
How to Store
Finished shakshuka is best served right away, but can be stored in an airtight container in the fridge for 1-2 days.
To reheat, warm on low on the stove until heated through. Be careful to not over-cook the eggs!
For longer storage, you can prep the sauce ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. When you’re ready to serve, thaw in the fridge overnight, then warm on low on the stove, adding the eggs as instructed!
More Savory Breakfast Recipes to Try
Watch the video here:
- 1 tablespoon olive oil
- ½ pound mild or spicy ground sausage or ground turkey optional, see note
- 1 yellow onion diced
- 1 red bell pepper core removed and diced
- 1 28-ounce can 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
- Heat oil in a large non-reactive skillet (stainless steel or enameled cast iron is great) over medium heat. Once oil is hot, add sausage. Cook until no pink remains and sausage is crumbled.
- Add in onions and peppers and cook, stirring occasionally, until starting to soften, about 5-7 minutes.
- Add in diced tomatoes and all spices and stir together.
- Bring tomato sauce up to a boil, and then lower the heat. Add in the spinach, and cook until wilted.
- Create four small indents into the sauce mixture and crack an egg into each.
- Cover the pan and let cook until eggs are cooked as desired.
- Garnish with parsley and serve!