When it comes to brunch, I love serving at least one dish that can be shared and passed around. This Shakshuka recipe is simply marvelous! I know you, your family, and friends are going to love it as much as we do. Served with crusty bread, topped with creamy avocados, vibrant micro greens, and salty feta… this entree is oh-so-addicting!
I’ve honestly never met a person who doesn’t enjoy brunch. What’s not to love? You’re surrounded by sweet and savory foods, great company and there’s guaranteed to be a laugh or two to be had. It’s a wonderful meal and experience. A few of my favorite items to serve (besides this dish here) are these Miso-Spiked Deviled Eggs, my Ham and White Cheddar Bread Pudding and these cute little Charcuterie in Mason Jars.
WATCH ME MAKE THIS ON THE GRAM!
WHAT IS SHAKSHUKA?
This is a warmly spiced vegetarian dish that’s made with tomatoes, onions, peppers and eggs. It originated in the Middle East and has quickly stolen the hearts of the western world. Now please, don’t get mad at me… I added ground sausage to mine because I have some hearty meat-eaters that I often entertain. However, you can totally skip this ingredient if you’re going for a more traditional recipe.
HERE’S WHAT YOU’LL NEED FOR MY VERSION:
- Ground Sausage
- Yellow Onion
- Red Bell Pepper
- Garlic Cloves
- Harissa
- Cayenne Pepper
- Ground Cumin
- Paprika
- Pinch of Kosher Salt + Black Pepper
- Crushed Tomatoes
- Fresh Spinach
- Eggs
- Sliced Baguette
- Olive Oil
Optional, but highly recommended garnishes include a sprinkle of feta, sliced avocado, fresh Italian parsley, microgreens, edible flowers and red pepper flakes.
HOW TO MAKE THIS FANTASTIC RECIPE:
This dish comes together in a flash! It might look fancy, but I promise you… it’s SO EASY TO MAKE.
- Crumble the ground sausage into a large skillet over medium heat. Sauté until slightly browning, about 10 minutes. Add the onion, red pepper and continue to cook until softened, about 5 minutes.
- Add garlic, harissa, seasonings, and salt + pepper. Stir and cook for 1 minute, until fragrant. Add crushed tomatoes and fold-in the spinach. Simmer for 10 – 15 minutes, uncovered. The sauce will slightly thicken.
- While the sauce simmers, slice and toast the baguette.
- When the sauce is ready, make three wells and crack in the eggs. Cover and cook until the eggs are set to your desired consistency. This will take between 4 – 6 minutes.
- For maximum flavor, top the entire skillet with recommended garnishes and serve immediately with toasted baguette.
OTHER RECIPES YOU MIGHT ENJOY:
How to make Smashed Potatoes in the Air Fryer
The BEST Buffalo Meatball Taquitos
Super Easy Picadillo Beef Bowls
5-Minute Avocado Crema that will Blow Your Mind
- 1 lb. Ground Sausage
- ½ Yellow Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 Garlic Cloves, minced
- 2 tbsp. Harissa
- ¼ tsp. Cayenne Pepper
- ½ tsp. Ground Cumin
- ½ tsp. Paprika
- Pinch of Kosher Salt + Black Pepper
- 28 oz. can Crushed Tomatoes
- 1 - 2 cups Fresh Spinach, as desired
- 3 Eggs
- 1 Baguette, sliced
- Olive Oil, optional for toasting bread
- 4 oz. Feta Cheese, crumbled
- 1 Avocado, sliced
- Fresh Italian Parsley
- Microgreens
- Edible Flowers
- Red Pepper Flakes
- Crumble the ground sausage into a large skillet over medium heat. Sauté until slightly browning, about 10 minutes. Add the onion, red pepper and continue to cook until softened, about 5 minutes.
- Add garlic, harissa, seasonings, and salt + pepper. Stir and cook for 1 minute, until fragrant. Add crushed tomatoes and fold-in the spinach. Simmer for 10 - 15 minutes, uncovered. The sauce will slightly thicken.
- While the sauce simmers, slice and toast the baguette.
- When the sauce is ready, make three wells and crack in the eggs. Cover and cook until the eggs are set to your desired consistency. This will take between 4 - 6 minutes.
- For maximum flavor, top the entire skillet with recommended garnishes and serve immediately with toasted baguette.
NOTES ON THIS RECIPE:
- I prefer hot Italian sausage because I’m a spicy food fanatic. Mild or even breakfast sausage work great in this recipe as well.
- Harissa also comes in many heat levels, so feel free to use whichever one you enjoy most.
- If for some reason you can’t find Italian parsley at your local grocer for the garnish, curly parsley or a sprinkle of fresh oregano work nicely as well.
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