Shakshuka is seriously one of the best culinary creations ever. Some call it “Eggs in Purgatory“, you can call it whatever you want — as long as you make it, and eat it, and hug yourself afterwards. What is Shakshuka (or Shakshouka)? It’s essentially eggs poached in a spicy tomato sauce. Sounds simple enough, right? It’s super easy to make, and full of flavor. My version deviates from the traditional recipe, because I added sausage. Why? Because I had two links on hand and didn’t want them to go bad lol. Also, I’m grown and I do what I want in the kitchen 😀 Cheese is acceptable in many versions, ranging from feta to goat cheese…I didn’t have any of those, so I tossed in the last bits of whole milk mozzarella I had on hand.
Bottom line, this turned out to be fantastic.
You can leave the sausage out if you want, it’s totally optional. I took a shitload of pictures for this recipe, because I decided to skip it as a Youtube tutorial. So, I apologize for the pic heaviness and the load time, but I’d rather you see exactly what I’m doing so there are no questions later.
Start with an onion, as large as you want.
Dice that baby up.
Like so.
Add the onion.
Add some paprika (hot, mild, or smoked).
Here, I’ve added smoked and hot paprika.
Add a big pinch of crushed red pepper — as much as you can take. Don’t be a punk.
Add a generous portion of cumin.
Add as much cayenne pepper as you can take.
Move everything around, so that the oil coats all of the spices. This helps them bloom and released their amazing flavor.
See, like this.
Oh! Don’t forget the black pepper (as much as you want).
Most importantly, don’t forget the salt. I’m using Kosher. Start with a little, you can always add more later.
If your pan is a little dry, add a little more oil.
Nice and lubricated.
Take 3 roasted red peppers (either homemade or jarred), and chop them up.
Like this.
Add them to the onion/spice mixture.
Move it around so everything mingles.
Add some garlic. I added 3 regular sized cloves here.
If you decide to add sausage, now is the time. So split that baby down the center and remove it from it’s casing.
I only used 2 links, you can add more if you want. It’s your Shakshuka.
Make sure you break the sausage down as best as you can.
Add some dried parsley.
This is my favorite brand of dried herbs, they really “bloom” when added to hot foods.
Cilantro is a traditional ingredient, even when added to the end of the dish, but I’m adding some dried here because I’m grown.
Like so.
Add some of that.
Mix everything up and move it around.
Add about 2 tablespoons of tomato paste.
Combine everything, let the tomato paste cook for about 1-2 minutes.
Add your can of crushed or diced tomatoes. I used crushed because that’s what I had.
Mix everything up.
Add a very tiny pinch of sugar, white or brown. Obviously, I used white. Don’t add too much, this isn’t supposed to be sweet. A tiny pinch will balance everything though.
Cover loosely and let cook/reduce for about 15-30 minutes over low heat.
Or until most of the watery liquid is evaporated. We’re almost there..
Almost…
See how I can push the sauce around and leave a trail? See how thicker it’s gotten? That’s perfect!
Now, give it a taste. At this point you can add more of what you need. When it’s perfect, get your eggs ready.
Create little wells in the sauce.
Then gently pour each egg into the wells.
Add the cheese of your choice on top. I’m using whole milk mozzarella, it’s so good.
Make sure the cheese is scattered around evenly.
With the heat still on low, cover and allow the eggs to cook and the cheese to melt.
Cook until the eggs are at your desired level of doneness. I like mine to be set with a creamy/custardy yolk. It’s up to you, babe. Just remember to remove from heat about 2-3 minutes before your eggs are to your liking because they will continue to cook in the residual heat.
Once it’s done, add some freshness. Either fresh parsley or fresh cilantro.
Beautiful, huh?
Oh my Lord!
Mmm…
Get some crusty bread and get ready to receive your blessing.
Oh snap…
Bruh!
!!!!!!!!!!!!!!!!!!
Perfectly cooked. That yolk is creamy and custardy. Mmm! Mm!
Incredible. Go make this.
Coco wants some but she can’t have any. Ha!
I served mine alongside my delicious Crusty No-Knead bread. I threw some rosemary and garlic into the loaf to give it more flavor. It turned out insanely delicious, and was a great accompaniment to the Shakshuka.
Take this recipe and make it your own. Taste as you go, and it’ll turn out as amazing as mine was. Enjoy!
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Shakshuka with Sausage and Cheese
- Total Time: 55 mins
- Yield: 4-8 servings
Description
Shakshuka aka Eggs in Purgatory, made with sausage and mozzarella cheese.
Ingredients
- Olive oil
- 1 large onion, diced
- 2tsp – 1tbsp smoked paprika
- 2tsp – 1tbsp hot or mild paprika
- 2tsp – 1tbsp cumin
- 1 – 2tsp crushed red pepper flakes (add more if you want it hotter)
- 1 – 2tsp cayenne pepper
- Kosher salt & black pepper, to taste
- 3 roasted red peppers, chopped
- 2 – 3 cloves garlic, minced or chopped
- 2 or more sausage links, casing removed (optional)
- 1tsp dried parsley
- 2tsp dried cilantro
- Granulated garlic, to taste
- Granulated onion, to taste
- 2tbsp tomato paste
- 1 28oz. can crushed tomatoes
- pinch sugar, to taste
- 4 to 8 large eggs
- 1/4cup or more cheese (mozzarella, cheddar, feta, goat, or whatever you want)
- fresh parsley or cilantro to garnish
Instructions
- Heat olive oil in a large cast iron skillet over medium-heat.
- Add onion, paprika(s), cumin, crushed red pepper flakes, and cayenne pepper. Stir around until incorporated. Add a big pinch of black pepper, and a good generous pinch of kosher salt and stir until thoroughly incorporated. Add roasted red peppers, and garlic. If using sausage, add it now and break it down with the back of a wooden spatula or spoon until finely crumbled. Toss in the dried parsley, dried cilantro, granulated garlic and granulated onion. Add the tomato paste and mix thoroughly, cooking it out for 1 to 2 minutes.
- Add the crushed tomatoes and mix everything until combined. Add a pinch of sugar, cover and reduce the heat to low. Simmer for 15-30 minutes until most of the “watery” tomato liquid is evaporated. You want a somewhat thick sauce that will hold up. Give it a taste and adjust as necessary. It should be flavorful, and spicy.
- With the heat still on low, make wells into the sauce for the eggs to sit. Gently pour each egg into a well, careful not to break the yolk — but if you do, nobody really cares.
- Add the cheese of your choice evenly to the surface, even into the eggs. Raise the heat to medium-low, cover and allow the eggs to cook to your desired doneness. This can take anywhere from 5-10 minutes. If you like your eggs a little runny, make sure you remove the pan from heat a few minutes before they reach that point because they will continue to cook in the residual heat.
- Once you’re happy with the doneness of the eggs, remove the pan from heat. Add fresh parsley or cilantro and serve immediately with some good crusty bread.
- Hold onto your pants!
Notes
This is not an “exact measurement” recipe. You an use as much or as little of each ingredient you want. Please don’t be afraid to flex your culinary muscle and go with the flow here.
- Prep Time: 15 mins
- Cook Time: 40 mins
I just made this and crushed up some meatballs since I didn’t have sausages on hand but this recipe SLAPS ma’am!!
★★★★★
I made this for Sunday brunch. Outstanding! I have just subscribed. Thank you.
You’re the realest chef of all time. Haha, I love this!
Definitely gonna try this! Does it reheat westlaw. Well or should I wait for when I have a big group to feed?
it reheats fine, but you’ll cook the eggs more than you may want to. if you don’t mind fully-cooked eggs, go for it.