How to Make Delicious Sausage Shakshuka: a Simple Recipe

Sausage Shakshuka

Whole sausages are always a good idea. They’re delicious, super versatile, and most recipes take seconds to cook. But, why not spice it up a bit with a simple yet divinely delicious dish you never knew existed? We give you sausage shakshuka. A Middle Eastern dish of eggs simmered in a spiced tomato sauce with split sausages. Yum!

A Fun Way to Spice Up Weeknight Dinners

Here’s a secret — if you split the casings of your favorite sausages, you’ll get a richer and more flavorful minced meat that you can use to make simple yet inventive dishes to pamper your taste buds. Think merguez chili. Think Italian sausage Bolognese. Think chorizo-stuffed peppers. And now, think sausage shakshuka. Chef Alon Shaya offers a traditional and easy-to-follow recipe in his new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel.

Sausage Shakshuka

Ingredients

  • 4 large eggs (you can add more if you are serving more people or use a bigger skillet)
  • 1/2 lb. ground lamb sausage or pork sausage
  • 4 sunchokes or small yellow potatoes
  • 2 cups crushed tomatoes
  • 1 cup cherry tomatoes, halved
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • kosher salt

For Garnish:

  • Flaky sea salt
  • 6 scallions, thinly sliced, or a handful of chopped parsley

How to Make Sausage Shakshuka

Step 1

Grab a small pot and fill it with water. Bring it to a boil and add the sunchokes or potatoes. Let them boil for about 10-12 minutes (until you can easily pierce them with a knife). Drain them and let them cool at room temperature. Cut them into large pieces.

Step 2

Heat the olive oil over high heat in a large skillet. Add the sausage and let it cook for about three to five minutes, until golden. Add the cherry tomatoes and stir well. Let them blister (about three to five minutes). Then, add the pepper, onion, and garlic, and cook for a few minutes until soft. Add the crushed tomatoes and stir well. Season with salt and mix in the sunchokes/potatoes. Let it simmer for a few minutes uncovered.

Preparing Sausage Shakshuka
Step 3

Once the sauce thickens and gets bubbly, reduce the heat to medium. Crack the eggs straight on the sauce, dispersing them evenly. You can remove the skillet from the heat while you do it if it will be easier for you. Cover the skillet and cook for five to six minutes until the whites have set but the yolks are still soft. Remove the skillet from the heat.

Step 4

Serving Sausage Shakshuka
Sprinkle with salt and garnish with scallions or parsley. Enjoy your sausage shakshuka immediately while hot!