Shakshuka with Italian Sausage

Name: Shakshuka with Italian Sausage
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred); 1 small sweet Vidalia or yellow onion, diced small; 1 tablespoon smoked paprika (regular paprika may be substituted); 1/2 teaspoon salt, or to taste; 1/2 teaspoon pepper, or to taste; 3 or 4 garlic cloves, finely minced or pressed; one 28-ounce can crushed tomatoes with juice; 4 large eggs (or a couple more if desired); 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)

4.5

(22)

www.averiecooks.com

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Averie Sunshine

shakshuka italian sausage recipes

Instructions

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Step 1

To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.

Step 2

Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.

Step 3

Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.

Step 4

Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.

Step 5

Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.

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