Native to North Africa, Shakshuka has become a trendy lunch, breakfast, or dinner in the West, and for good reason! Made of a homemade tomato sauce cooked to a delightful mellow sweetness and runny fried eggs, Shakshuka is hearty, savory, and deeply flavorful. With sprinkles of juicy sausage and parmesan cheese, this is an amazing dish to spread over buttered toast or to eat straight from the skillet. You won’t want to miss a drop!
Ingredients
For the shakshuka:
- 1 tablespoon olive oil
- 1/2 pound ground breakfast sausage
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can whole peeled tomatoes, juices reserved
- 1/2 teaspoon salt, plus more for the eggs
- 1/4 teaspoon sugar
- 5 large eggs
- 1/4 cup parsley, finely chopped
For serving:
- parmesan, optional, to taste, grated
- bread, optional, of your choice, sliced, toasted, and buttered
Directions
Step 1 –Place a large 12-inch skillet over medium heat.
Step 2 –Add the olive oil and heat.
Step 3 –Add the sausage and sauté, breaking it up as it cooked, until browned, about 5 minutes.
Step 4 –Transfer the sausage to a plate.
Step 5 –Melt the butter in the same skillet.
Step 6 –Add the onion and sauté until soft and golden, about 4-5 minutes.
Step 7 –Add the garlic and cook until fragrant, about 30 seconds.
Step 8 –Add the tomatoes with their juices, roughly breaking up the tomatoes with a spatula.
Step 9 –Stir in the salt and sugar.
Step 10 –Reduce the heat to low.
Step 11 –Simmer the mixture uncovered until the tomatoes are no longer watery and are saucy and thick, about 15 minutes. Continue breaking up the tomatoes as they cook.
Step 12 –Create 5 wells in the tomato sauce.
Step 13 –Crack the eggs into the wells.
Step 14 –Lightly sprinkle salt onto each egg.
Step 15 –Sprinkle the cooked sausage around the eggs.
Step 16 –Top with parsley.
Step 17 –Cover the skillet and simmer on low until the egg whites are set but the yolks are still soft, for about 5-8 minutes.
Step 18 –Serve with the parmesan and bread.
