Seweryn Dominsky
Exquisite Shakshouka with Zesty Sausages and Fresh Herbs
This delightful shakshouka variation combines the rich, flavorful essence of traditional North African and Middle Eastern shakshouka with the added zest of sausages and fresh herbs. It’s a perfect brunch or dinner dish that’s both comforting and bursting with flavor. Savory sausages complement the spiced tomato sauce, while fresh herbs add a vibrant touch. Serve it with crusty bread for a complete, satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 4 sausages (your choice of type, such as spicy Italian or chorizo), sliced
– 1 large onion, finely chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional for extra heat)
– Salt and black pepper to taste
– 1 can (28 ounces) crushed tomatoes
– 4 large eggs
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– Crumbled feta cheese (optional)
– Crusty bread or pita, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the sliced sausages and cook until browned and cooked through, about 5-7 minutes. Remove the sausages from the skillet and set them aside.
2. In the same skillet, add the chopped onion and bell peppers. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for another 1-2 minutes until the spices are fragrant.
4. Pour in the crushed tomatoes and stir well to combine. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together. If the sauce becomes too thick, you can add a little water to reach your desired consistency.
5. Return the cooked sausages to the skillet, stirring them into the tomato mixture.
6. Make four wells in the tomato and sausage mixture using the back of a spoon. Crack an egg into each well, being careful not to break the yolks.
7. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook a little longer.
8. Sprinkle fresh parsley and cilantro over the top of the shakshouka. Add crumbled feta cheese if desired.
9. Serve the shakshouka hot, directly from the skillet, with crusty bread or pita on the side for dipping.
Enjoy this flavorful and hearty Shakshouka with Zesty Sausages and Fresh Herbs, a unique twist on a beloved classic that’s sure to please your taste buds!
