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    Home » Recipes » Breakfast and Brunch

    Sausage Egg Tomato Breakfast (Shakshuka Recipe)

    Published: Feb 9, 2017 · Modified: Sep 23, 2018 by Makos

    Jump to Recipe Print Recipe

    An easy Shakshuka recipe for eggs and sausage cooked in a rich tomato sauce. Make it for breakfast, brunch or even dinner!

    shakshuka with sausage and vegetable sauce

    Don’t you love eggs? They’re the perfect food to start your day since they can be cooked very fast, don’t need much to be tasty and provide you with lots of nutrients and protein!

    They’re also very versatile, can be cooked in many different ways and give you countless opportunities for improvisation in the kitchen. Not to mention that they’re the basic ingredient for a lot of sweet recipes like cakes, custards, ice creams, sweet breads and a lot more!

    Today’s recipe is an easy one, and can be found in many countries with different names. Probably the most known name is shakshuka. According to Wikipedia, shakshuka is of Libyan, Moroccan and Egyptian origin.

    A similar recipe in Greece is called Kayanas and in Turkey menemen!

    shakshuka with sausage and vegetable sauce 2

    I remember my mother making this recipe every time she was too busy to make something more elaborate and time consuming. I remember it, because when I was little, I was a very picky eater and didn’t want the different components of my food touching each other (how things change! Haha…).

    So, you can understand that the idea of some eggs dropped in a tomato sauce, getting all dirty and splattered with little red spots, seemed utterly disgusting and preposterous to me! As an added bonus for my mother, I had no interest in dipping bread into any kind of sauce.

    So she was forced to make some plain, fried eggs in a separate pan, just to please me, meaning that her plans for making a quick and easy dinner were, in a certain degree, ruined (sorry mom!)

    shakshuka with sausage and vegetable sauce 1

    For this recipe I used my winter vegetables sauce. All the vegetables get baked in the oven for depth of flavor and then they get blend together with some water (you can also use vegetable broth) to become creamy and the right consistency.

    If you don’t want to go into all this trouble you can just finely chop (or process in a food processor) one onion, a garlic clove and some other vegetables of your preference, cook them with some olive oil until they’re soft and tender and then add 2-3 pureed tomatoes to make the sauce.

    I also used some pieces of a traditional Cretan pork sausage for a nice spiciness and extra flavor. However, any sausage you like will do!

    shakshuka with sausage and vegetable sauce3

    Tip/note:For the eggs to stay well shaped, make sure the sauce is just simmering very gently!

    If you like simple and easy recipes, check this healthy detox pasta with creamy spinach pesto. And if you like eggs, you’ll surely love these baked eggs in potato nests and this simple but delicious Spanish potato omelette (tortilla de patatas).

    Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook

    📖 Recipe

    shakshuka with sausage and vegetable sauce

    Sausage egg tomato breakfast (Shakshuka recipe)

    Makos
    An easy Shakshuka recipe for eggs and sausage cooked in a rich tomato sauce. Make it for breakfast, brunch or even dinner!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Brunch, Dinner
    Cuisine Mediterranean
    Servings 6 servings
    Calories 305 kcal

    Equipment

    • 1 Skillet or deep saucepan

    Ingredients
     

    • 6 large eggs
    • 14 oz spicy pork sausages, ((400 grams) chopped in large chunks)
    • 1 tablespoon olive oil
    • 2 cups tomato sauce (see notes)
    • Salt to taste
    • Chopped parsley and lemon slices for serving.
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    Instructions
     

    • In a large pan, heat the oil and cook the sausages for 3-4 minutes.
      Add the tomato sauce and wait until it boils.
    • Reduce heat to a very gentle simmer. Make holes with a spoon and crack one egg in each hole. Add a pinch of salt over each egg.
      Cover with a lid and cook for 5-10 minutes or until the eggs are cooked through, according to your preference.
    • Top with some fresh, chopped parsley and garnish with lemon slices.
      Serve with slices of bread (you can use gluten free bread if you’re on a gluten free diet or even serve this over rice).

    Notes

    For the pork sausage use your favorite type. A soft chorizo will also do.
    For the tomato sauce you can use a strore-bought one or this homemade pizza sauce with canned tomatoes. The shakshuka in the photos is made with this baked winter vegetables sauce which is also very nice (and full of vegetables).
     

    Nutrition

    Calories: 305kcalCarbohydrates: 5gProtein: 17gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 211mgSodium: 1065mgPotassium: 472mgFiber: 1gSugar: 3gVitamin A: 711IUVitamin C: 7mgCalcium: 43mgIron: 2mg
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    shakshuka with sausage and vegetable sauce 4

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    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

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