This easy Shakshuka recipe is hearty, flavorful, and the perfect breakfast, brunch, or even dinner. It’s paleo, whole30, gluten-free, and packed with flavor! It’s a one-pan dish that requires minimal cleanup and everyone will love.
Easy Shakshuka with Sausage
Shakshuka is a North African and Middle Eastern dish I first discovered on my trip to Israel a few years back. This dish is made up of poached eggs in a lovely spiced tomato and pepper sauce. This quick and easy version is a little different from traditional, as mine includes sausage. My recipe is a take on the dishes I’ve tried an Israel and a version of Shakshuka one weekend at a brunch (at The Beehive in Boston), and it was served with Moroccan sausage. I loved it and have made my Shakshuka with it ever since.
Shakshuka is perfect to serve for breakfast, but hearty and sophisticated enough to make it a perfect dinner. I’m thinking it’s a must for weekend brunch, too.
- Canned Diced Tomatoes
- Spices: Paprika, Cumin, Cayenne, and Turmeric
- 1 tablespoon olive oil
- Mild or Spicy Ground Sausage
- Bell Pepper
- Baby Spinach
Tomatoes: We’re calling for canned tomatoes here. But if you have fresh tomatoes, feel free to use them!
Sausage: You can swap this in with ground turkey, or omit it altogether.
Spinach: I always love to add in extra veggies whenever I can, and I always have this on hand. Feel free to swap it out with another veggie you have on hand, or omit it if you don’t have it.
How to Make Shakshuka
Shakshuka is essentially a tomato and pepper poached eggs! It’s simple to make. Start by heating oil and cooking the sausage. Next, add in onions and peppers and cook until starting to soften. Then add in diced tomatoes and all spices and bring to a simmer.
At this point, you’ll add the eggs into the sauce by creating a divet in the sauce. You can cook as many eggs as you plan to need for serving. Though that can also depend on the size of your pan.
Cover the pan and cook until your eggs are cooked as desired. Garnish with parsley and serve!
How to Serve Shakshuka
Serve Shakshuka with some sliced parsley or cilantro and an additional sprinkle of salt and pepper. You can serve it as is, or pair it with some pita or crusty bread.
Watch the video here:
If you like this savory breakfast recipe, try these favorites:Print
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- 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!
Feel free to skip out on the sausage, to make this vegetarian.
July 16, 2014
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