Classic Sausage Shakshuka

This classic sausage Shakshuka recipe is a breakfast dish I keep coming back to. Why? Well, firstly it’s actually very simple to make. It’s a fancier alternative to a standard egg scramble. And it’s warming and filling without it being so much that it would weigh you down.

Did you know? Although Shakshuka has existed in Mediterranean and Middle Eastern regions, the more recent egg and vegetable-based version originated in the Maghreb region of North Africa.

This Shakshuka is a true favorite in my household. He often requests it on the weekend when he knows I’m in a better mood. And whenever my husband sees the skillet come out along with the pasta sauce he know what’s to come and the excitement in his eyes is really what I live for. The use of chicken sausage adds a good amount of oomph to this otherwise traditional dish. I would highly suggest also grilling some GF bread to use for dipping and to soak up the last bits of red sauce in your skillet. So yum!

One of my favorite things about this Shakshuka dish is the ability to bulk it up with any fresh veggies you have on hand. And the best bit? It’s all made in one skillet, so the clean up is oh so easy. And on that note, to keep it as authentic as possible this Shakshuka dish is best served in individual cast iron skillets. But be careful those handles can do some serious damage, so an oven mit is also necessary.

Here are some alternative veggie add ins you could try:

• Olives
• Sundried tomatoes
• Bell Pepper
• Zucchini
• Carrots
• Eggplant
• Spinach
• Turkey Bacon
• Black beans

Along with some alternative toppings you could try:

• Goats cheese
• Kite Hill Almond ricotta
• Avocado
• Hemp seeds
• Cilantro
• Dill
• Coconut Yogurt

Classic Sausage Shakshuka

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Recipe by www.peanut-head.comCourse: BreakfastCuisine: Middle EasternDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking time

15

minutes

Total Time

30

minutes

A new age take on a class Middle Eastern breakfast

Ingredients

• 1 Organic Chicken Sausage

• 1 1/2 cups marinara sauce

• 1/4 cup red onion, diced

• 3 white mushrooms, sliced

• 1 large egg

• 1 tsp turmeric

• 1 tsp cumin

• 1/2 tsp salt

• Freshly cracked black pepper

• Toppings

• Micro Greens

• Bee Pollen

Directions

• Grease a small skillet.
• Sauté red onion, mushrooms, spices and sausage until cooked through.
• Stir in the marinara sauce then crack an egg in the middle.
• Cover and cook on medium heat for 3-5 minutes, until the egg has just cooked.
• Remove from the heat and sprinkle on your toppings.
• Enjoy straight from the skillet with some freshly toasted bread.