Hearty Shakshuka with Fresh Herbs and Spicy Sausage

Shakshuka is a delightful Middle Eastern and North African dish that features poached eggs in a flavorful tomato and pepper sauce. This version is enhanced with the addition of spicy sausage and fresh herbs, offering a hearty and bold twist on the classic recipe. It’s perfect for breakfast, brunch, or even dinner.

Ingredients###

For the sauce:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 3 cloves garlic, minced
– 1 spicy sausage link, sliced (chorizo or merguez work well)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper (optional for extra heat)
– 1 can (28 ounces) crushed tomatoes
– Salt and pepper to taste
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh parsley, chopped

For the eggs:
– 6 large eggs

For garnish:
– Fresh cilantro, chopped
– Fresh parsley, chopped
– Crumbled feta cheese (optional)
– Crusty bread for serving

Instructions###

1. Prepare the sauce:
1. Heat the olive oil in a large, deep skillet over medium heat.
2. Add the chopped onion and sauté until it starts to soften, about 5 minutes.
3. Add the diced bell peppers and continue to sauté until the vegetables are tender, about 5-7 minutes.
4. Stir in the minced garlic and slices of spicy sausage, cooking for an additional 2-3 minutes until the sausage begins to brown.
5. Add the ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to coat the vegetables and sausage with the spices.
6. Pour in the crushed tomatoes and bring the mixture to a simmer. Season with salt and pepper to taste. Let the sauce simmer gently for about 10-15 minutes, allowing the flavors to meld together.
7. Stir in the chopped cilantro and parsley.

2. Poach the eggs:
1. Use a spoon to create small wells in the sauce.
2. Carefully crack one egg into each well, taking care not to break the yolk.
3. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-8 minutes. Cook longer if you prefer well-done eggs.

3. Garnish and serve:
1. Once the eggs are cooked to your liking, remove the skillet from the heat.
2. Garnish the shakshuka with additional fresh cilantro, parsley, and crumbled feta cheese if desired.
3. Serve the hearty shakshuka with crusty bread for dipping into the rich, flavorful sauce.

Enjoy this savory and satisfying dish that brings a touch of spice and vibrant flavors to your table!