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A cast iron skillet with the eggs cracked into the tomato and pork sausage sauce, ready for the final stage of cooking.

Shakshuka (Eggs in Spicy Tomato Sauce) Recipe

Saffron Hodgson
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Originating in the Middle East, Shakshuka is eggs poached in a spicy tomato sauce, which is perfect for breakfast.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 4 Servings
CourseBreakfast
InfluenceMiddle East
DifficultySeasoned
MethodPoach

Ingredients

  • 12 ounces Italian pork sausage
  • 1 small onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1/2 cup pimiento-stuffed green olives whole or sliced
  • 1 can (28 oz) diced tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 4 large eggs
  • 1/2 cup shredded cheddar parmesan, or similar cheese

Equipment

  • skillet with lid

Directions

  • Heat a skillet over a gas stove. Slice each sausage longways and remove the filling. Add to the skillet and stir immediately to break into small pieces. Cook and stir until the sausage is cooked through.
  • Add the onions, bell pepper, and garlic. Stir until the onions are translucent. 
  • Add the olives, tomatoes, oregano, paprika, cumin, salt, and pepper, then bring to a simmer.
  • Give the mixture one final stir then use a spoon to create four divots evenly spread through the tomato sauce. Crack an egg into each divot then sprinkle with the cheese. Place the lid on the skillet and simmer until the eggs are cooked to your preference, 3 to 10 minutes.
  • 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.