Try this deliciously spicy Shakshuka with Turkey Sausage. Shakshuka is a North African dish comprised of a rich and bold tomato sauce with poached eggs. My version includes delicious turkey sausage, making a it a hearty breakfast or brunch that you’ll want time and time again.
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Peace, family!
This rich and spicy Shakshuka with Turkey Sausage needs to be added to your brunch rotation ASAP. It’s easy AF, perfect for a small crowd, and downright delicious. Bomb! If you’ve never had shakshuka, you’re in for a real treat. Let’s get into all of the details.
What is Shakshuka
First, let’s ensure that we’re saying it correctly. “Shock-Shoe-Kah” Great. If you’re wondering what the word means, the literal translation is “all mixed up.” You may also see it spelled as “shakshouka” or even “chakchouka.”
Shakshuka is a North African dish comprised of a rich and bold tomato based sauce that often includes garlic, peppers, and onions. It can run the spectrum from mild to very spicy, depending on the ingredients used. You’ll often see poached eggs accompanying/topping the dish, but it’s still shakshuka without the addition of eggs. The word refers to the rich and heavily spiced sauce itself.
What I love most about shakshuka is that it does not require any fancy or hard to find ingredients, and it’s so damn easy to make.
What Ingredients Do I Need?
To make my shakshuka with turkey sausage, you’ll need the following:
- Turkey Sausage – this is not a traditional addition. Versions of shakshuka that include meat often use lamb or chorizo. Feel free to sub for either.
- Garlic Cloves – freshly minced garlic.
- Red Bell Pepper – one diced red bell pepper.
- Serrano Peppers – thinly sliced Serrano peppers, seeds included. I like to add half of the sliced peppers during the cooking process, and use the rest as a topping.
- Yellow Onion– diced
- Tomatoes – diced tomatoes.
- Harissa Paste – Tunisian red hot chili pepper paste. Very easy to find in most supermarkets. It can be omitted for a milder dish.
- Tomato Paste
- Water
- Salt
- Smoked Paprika
- Cumin
- Chili Powder
- Black Pepper
- Eggs – large
- Chopped Parsley
Can I use Canned Tomatoes?
If you’re unable to source, fresh, ripe tomatoes then you can use canned tomatoes in a pinch. Simply swap for a 28 ounce can of diced tomatoes (preferably low sodium or no salt added).
What If I Don’t Like Runny Eggs?
If runny eggs ain’t your thing, fret not. You can always cook the eggs longer until the yolks become firm and fully done. You may even opt to fry an egg separately and use it to top your shakshuka.
Optional Ingredients
- Cilantro- as a topping
- Feta Cheese – as a topping
- Crusty Bread – for soaking up egg yolk, and grabbing big scoops of spicy tomatoes sauce. Delicious!
How to Make Shakshuka with Turkey Sausage
- Start by browning one pound of ground turkey sausage over medium heat in a large cast iron skillet.
- As the sausage nears the end of browning, add the minced garlic, diced red bell pepper, half of the sliced Serrano peppers, and diced onion. Allow the garlic, peppers, and onions to soften as the sausage continues to brown.
- Next, add the diced tomatoes, harissa paste, tomato paste, and water. Stir well to ensure that the ingredients are well incorporated.
- Season with salt, smoked paprika, cumin, chili powder, and black pepper.
- Allow the mixture to come to a boil, stirring frequently as the tomatoes break down.
- Reduce the heat to low and allow to cook an additional 5 minutes, stirring occasionally, as the sauce thickens.
- Next, use a spoon to dig 5 small “wells” in the sauce. These wells will house your poached eggs.
- Into each well, carefully crack one egg. Sprinkle a bit of black pepper and salt (depending on personal preference) over each egg.
- Cover the skillet with a lid and allow the eggs to cook to desired doneness. 3 minutes will allow the egg whites to be cooked through, while the yolk remains creamy. For more firm yolks, allow to cook for about 6 minutes.
- Top dish with the remaining sliced Serrano peppers and chopped parsley.
Here’s my super unofficial iPhone photo. This dish is good, y’all!
Storage/Leftovers
Once you poach your eggs, I recommend eating your shakshuka right away. I don’t recommend storing the finished dish long-term. If you do wish to enjoy over the course of several days I do have a suggestion. Cook the shakshuka without the eggs. Allow to cool and store in an airtight container, refrigerated. When you’re ready for a meal, pour the desired portion into a small pan and simply poach an individual egg to enjoy.
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!
Peace,
Adri
Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!
Shakshuka with Turkey Sausage
Try this deliciously spicy Shakshuka - a North African dish comprised of a rich and bold tomato sauce with poached eggs. My version includes delicious turkey sausage, making a it a hearty breakfast or brunch that you'll want time and time again.
Ingredients
- 1 pound Turkey Sausage, ground
- 4 Garlic Cloves, minced
- 1 Red Bell Pepper, diced
- 3 Serrano Peppers, thinly sliced (divided)
- 1 Yellow Onion (medium), diced
- 3 Tomatoes (large), diced
- 2 teaspoons Harissa Paste
- 6 oz Tomato Paste
- ½ cup Water
- 1 teaspoon Salt
- 2 teaspoons Smoked Paprika
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Black Pepper
- 5 Large Eggs
- Chopped Parsley
Instructions
- Start by browning one pound of ground turkey sausage over medium heat in a large cast iron skillet.
- As the sausage nears the end of browning, add the minced garlic, diced red bell pepper, half of the sliced serrano peppers, and diced onion. Allow the garlic, peppers, and onions to soften as the sausage continues to brown.
- Next, add the diced tomatoes, harissa paste, tomato paste, and water. Stir well to ensure that the ingredients are well incorporated.
Season with salt, smoked paprika, cumin, chili powder, and black pepper. - Allow the mixture to come to a boil, stirring frequently as the tomatoes break down.
- Reduce the heat to low and allow to cook an additional 5 minutes, stirring occasionally, as the sauce thickens.
- Next, use a spoon to dig 5 small “wells” in the sauce. These wells will house your poached eggs. Into each well, carefully crack one egg. Sprinkle a bit of black pepper and salt (depending on personal preference) over each egg.
- Cover the skillet with a lid and allow the eggs to cook to desired doneness. 3 minutes will allow the egg whites to be cooked through, while the yolk remains creamy. For more firm yolks, allow to cook for about 6 minutes.
- Top dish with the remaining sliced serrano peppers and chopped parsley.
Notes
Optional Toppings and Sides
- Cilantro
- Feta Cheese
- Crusty Bread
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 269mgSodium: 1164mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 31g
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