Shakshuka with Italian Sausage

Shakshuka with Italian Sausage is a hearty and flavorful twist on the traditional Middle Eastern dish. This one-skillet meal combines spicy or mild Italian sausage with perfectly poached eggs in a rich and savory tomato sauce, all accented by the warmth of smoked paprika. Perfect for breakfast, brunch, or dinner, this dish is sure to impress with its robust flavors and comforting appeal.

Tips:

1. Sausage Variety: Use hot Italian sausage for a spicy kick or mild sausage for a more gentle flavor. Both ground sausage and links with casings removed work well.
2. Customize Your Heat: Adjust the amount of smoked paprika or use regular paprika if you prefer a milder flavor.
3. Perfectly Poached Eggs: For runny yolks, cook the eggs just until the whites are set. For firmer yolks, cook a bit longer.
4. Serve Immediately: Shakshuka is best enjoyed warm and fresh, so serve it straight from the skillet.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (hot or mild, as preferred)
• 1 small sweet Vidalia or yellow onion, diced small
• 1 tablespoon smoked paprika (regular paprika may be substituted)
• ½ teaspoon salt, or to taste
• ½ 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 more if desired)
• 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)

Instructions:

1. Cook the Sausage and Onions:

• In a large skillet, heat the olive oil over medium-high heat. Add the sausage, onions, smoked paprika, salt, and pepper.
• Cook for about 8 minutes, stirring intermittently and breaking up the sausage as it cooks, until the sausage is cooked through and the onions are lightly golden browned.

1. Add the Garlic:

• Add the garlic to the skillet and cook for about 1 minute, or until fragrant, stirring intermittently.

1. Add the Tomatoes:

• Add the crushed tomatoes and their juice to the skillet. Stir to combine and allow the mixture to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.

1. Poach the Eggs:

• Evenly crack the eggs around the skillet. Cover and cook for about 5 minutes, or until the eggs are set to your desired level of doneness.

1. Garnish and Serve:

• Evenly sprinkle the dish with fresh parsley and additional salt and pepper if desired. Serve immediately while the eggs are still warm and fresh.

Enjoy this Shakshuka with Italian Sausage as a satisfying and flavorful meal any time of the day!