Sausage Shakshuka
This simple Sausage Shakshuka is packed with vegetables, eggs, and spicy sausages, all nestled in a rich, spicy tomato sauce. The addition of chorizo adds a kick of heat and spice, taking this classic breakfast dish to a new level. Serve it with warm Turkish bread for a complete meal.
Our chickens currently give us 14 eggs a day so I’m always looking for ways to spice up our egg recipe rotation. Thanks to chorizo sausages, this one-pan sausage shakshuka hits the spot and offers tons of flavor – yet only takes 25 minutes to make.
Shakshuka is super forgiving and a great recipe for using up leftovers. I’m sharing a simple shakshuka template below the recipe so you can easily customize yours.
Serve the spicy baked eggs with Turkish bread, Greek yogurt flatbread, or cottage cheese flatbread to mop up the delicious sauce.
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Sausage Shakshuka
Equipment
Ingredients
- 1 tbsp olive oil
- 2 fresh chorizo sausages casings removed
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 2 bell peppers diced, red and green
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp ground black pepper
- 21 oz crushed tomatoes or passata (puréed tomatoes)
- 4 eggs medium-sized
- 1/4 cup feta cheese to serve
- 2 tbsp fresh Italian parsley finely chopped, to serve
Instructions
- Preheat the oven to 350F (180C).
- Heat the olive oil in a cast iron pan or oven-proof pan over high heat. Add the chorizo sausage meat and brown it (2-3 minutes).
- Add diced onion, bell peppers, and minced garlic and stir to combine. Cook for 3-4 minutes for the vegetables to soften.
- Add the smoked paprika, oregano, salt, and pepper. Stir to combine.
- Pour in the crushed tomatoes and thoroughly combine everything. Cook for 5 minutes.
- Create some spaces in the sauce with a wooden spoon and crack in the eggs. Space them out evenly. Add crumbled feta and transfer the shakshuka to the oven for 10 minutes or until the eggs are cooked to your liking.
- Remove the pan from the oven. Add chopped parsley and serve with some crusted bread such as my Turkish flatbread.
Notes
Nutrition
Ingredients and substitutions
- Sausages – I use two fresh chorizo sausages and removed the casing. You can also use your favorite beef sausages or Merguez sausages which are spicy North African lamb sausages.
- Tomatoes РCrushed tomatoes or pur̩ed tomatoes work best they create a smooth sauce. Simply blend diced tomatoes before using them unless you prefer a chunkier shakshuka.
- Vegetables – Yellow onion, garlic cloves, and bell peppers add extra texture, color, and flavor. Other tasty veggie additions could be olives, capers, corn, spinach, or zucchinis.
- Seasoning – Smoked paprika and oregano add extra flavor and depth to the dish besides the heavily seasoned merguez.
- Eggs – Use free-range eggs if possible.
- Feta – Crumbled feta adds extra flavor and a nice fresh contrast to the spicy sausage. You can also go with cottage cheese or ricotta.
Step-by-step: Sausage Shakshuka
1: Fresh chorizo sausage is browned in some oil over high heat.
2: Vegetables and spices are added.
3: Crushed tomatoes are added and the sauce is simmering for the flavors to mingle and deepen.
4: Eggs are nestled in the rich tomato sauce topped with feta, ready to be baked for 10 minutes.
Shakshuka template
Once you know the template, you can easily adapt the easy skillet dinner with different proteins, vegetables, and spices.
Aromatics + protein (optional) + sauce → simmer → add eggs → finish
Aromatics
Onion, garlic, or shallots sautéed in 1-2 tbsp olive oil. Bell pepper, olives, and capers make delicious additions too.
Protein (optional)
1/2 lb ground beef, fresh or cured sausages, shrimp, or chickpeas.
Sauce
Stir in fresh or canned tomatoes (14 oz) alongside simple spices like paprika, oregano, or cumin plus salt + pepper.
Eggs
Crack 4-6 eggs directly into the simmering sauce. Cook in preheated oven at 350F (180C) until they set.
Finish
Fresh chopped herbs such as parsley or cilantro, feta or goats cheese, or a simple spicy yogurt sauce.