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shakshuka with sausage and vegetable sauce

Shakshuka with sausage and vegetable sauce

An easy recipe for a simple breakfast, brunch or even dinner! Make sure the sausage is gluten free, if you follow a gluten free diet.
Course Breakfast, Brunch, Dinner
Cuisine Mediterranean
Keyword eggs, sausage, shakshuka, skillet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6


  • 6 large eggs
  • 10-14 oz (300-400 grams) spicy pork sausages, chopped in large chunks
  • 2 tablespoons olive oil
  • 2 cups winter vegetables sauce see notes
  • Chopped parsley and lemon slices for serving.


  1. In a large pan, heat the oil and cook the sausages for 3-4 minutes.

    Add the winter vegetable sauce and wait until it boils.

  2. 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 and cook for 5-10 minutes or until eggs are cooked through, according to your preference.

  3. 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).


Recipe Notes

If you don’t want to make this baked winter vegetables sauce, make a regular sauce by finely chopping one onion, a garlic clove and a few other vegetables of your preference (like a red pepper and a carrot). Cook them with the sausages until they’re soft and tender, then add 3-4 pureed tomatoes and cook until the sauce has thickened. Continue with the eggs, according to the directions above.