Easy Shakshuka Recipe – Lexi’s Clean Kitchen

this Shashuka The recipe is hearty, delicious, and perfect for breakfast, brunch, or even dinner! It’s made with ground sausage, simmered in a delicious tomato sauce and finished with a perfectly poached egg.

Easy Shakshuka Sausage Recipe

I first fell in love with shakshuka when I traveled to Israel a few years ago. It was love at first sight…the love only got stronger when I tried it again at a cafe in Boston. Except this version is served with Moroccan sausage.

I know I need to recreate it.

This version of shakshuka is an easy one-pot dish made with a classic simmer in spiced tomato sauce, chopped sausage, and poached eggs. It’s paleo, whole30 friendly, gluten free, and full of flavor!

What is Shashuka?

Shakshuka is a North African and Middle Eastern dish made with poached eggs, onions and peppers, served in a tangy tomato sauce.

The word “shakshuka” means mixture, which means you add other ingredients like ground meat or extra vegetables.

How does Shakshuka taste?

The flavor of shakshuka is complex and delicious. The tomatoes and sautéed onions are a little sweet, and the smoked paprika, cumin, and paprika are perfectly balanced.

It’s so delicious and goes perfectly with the cream of the poached eggs!

materials needed

• olive oil – All you need is a little oil to brown the sausage.
• chopped sausage – you can swap it with ground turkey or omit it entirely.
• vegetable – I used a combination of yellow onion, red bell pepper and spinach. I definitely recommend keeping the onion and peppers in this recipe, but feel free to swap out the spinach for another vegetable. Whatever you have on hand will work!
• tomato – I used canned diced tomatoes, but feel free to use fresh tomatoes if you have them.
• condiment – We season our sauces with a combination of salt, paprika, cumin, chilli and turmeric.
• Egg – I used 4 eggs, but feel free to use as much as you want – assuming not enough for the sauce.
• chopped parsley – Parsley works too.

How to Make Shak Suka

This shakshuka recipe is super easy to make and requires only one pan!

1. Cook meat and vegetables: Heat oil in a skillet over medium heat and add sausage or turkey. Cook until no pink remains, then add the onions and peppers. Continue to cook until the vegetables are tender.
2. Add tomatoes, seasoning, and spinach: Add the canned tomatoes and all spices, stir everything together and bring the mixture to a boil. When it boils, lower the heat, add the spinach and cook until tender.
3. Boiled eggs: Create four small indentations in the sauce mixture, and crack an egg into each indentation. Cover and cook until the eggs are done to your liking, then garnish with parsley and serve.

How to Serve Shakshuka

I like to serve this shakshuka on its own, topped with sliced ​​parsley or cilantro, and a good sprinkle of salt and pepper!

If you’re serving this shakshuka as part of a larger meal, here are some pairing suggestions:

how to store

The finished shakshuka is best eaten right away, but can be stored in an airtight container in the refrigerator for 1-2 days.

To reheat, heat on low heat on the stove until warmed through. Be careful not to overcook the eggs!

For longer storage, you can prepare the sauce ahead of time and store in the refrigerator for 3-4 days, or in the freezer for 2-3 months. When you’re ready to serve, defrost in the fridge overnight, then heat on the stove over low heat and add the eggs as directed!

Try More Delicious Breakfast Recipes

Watch the video here:

• 1 tablespoon olive oil
• ½ pound mild or spicy sausage or ground turkey optional, see note
• 1 yellow onion diced
• 1 red bell pepper cored and diced
• 1 28 oz cans diced tomatoes
• 1 teaspoon Salt
• 1 teaspoon chili
• 1/2 teaspoon Cumin
• 1/4 teaspoon chili Elective
• 1/4 teaspoon turmeric
• 1 cup baby spinach
• 4 Egg
• chopped parsley for decoration

• Heat oil in a large non-reactive skillet (stainless steel or enameled cast iron is fine) over medium heat. When the oil is hot, add the sausage. Cook until no pink remains and the sausage falls apart.

• Add onion and peppers and cook, stirring occasionally, until beginning to soften, about 5-7 minutes.

• Add the diced tomatoes and all spices and toss together.

• Bring tomato paste to a boil, then reduce heat. Add spinach and cook until softened.

• Make four small indentations in the sauce mixture, and crack an egg into each indentation.

• Cover the pot and cook until the eggs are cooked through.

• Garnish with parsley and serve!

Feel free to skip the sausage and make this vegan.