Originating in the Middle East, Shakshuka is eggs poached in a spicy tomato sauce, which is perfect for breakfast.

There are a few variations that can occur such as which style of Italian pork sausage you choose. Also depending on how much you like salty bursts the green olives can be sliced or left whole.

If you are going for a fancy presentation each individual served can be made in a small skillet at served directly in it. It also goes well with fresh bread, try grilling to get a nice toasty appearance.

Recipe Directions

1. Heat a skillet over a gas stove. Slice each sausage skin longways and remove the filling into the skillet and stir immediately to break into small pieces, move onto the next and continue until all are done.

2. When you can see no more raw sausage meat add the onion, bell pepper, and garlic. Stir until the onion is translucent. 

3. Add the olives, tomatoes, oregano, paprika, cumin, salt, and pepper, then bring to a simmer.

   Tip: You can add the olived whole or sliced.

4. Give the mixture one final stir then use the spoon to create 4 divots evenly spread through the tomato sauce. Crack an egg into each divot then sprinkle with the cheese. Place the lig on the skillet and simmer until the egg is cooked to your preference (running or hard). About 3 to 10 minutes.

5. When cooked scoop out the egg along with a quarter of the tomato and pork sausage sauce and serve in a bowl or deep plate.