Spicy Eggplant, Sausage and Pepper Shakshuka
Eggs are poached in a rich and spicy tomato sauce with eggplant, sausage and peppers in this North-African style Shakshuka.
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- .5.5.5 Italian Eggplant, cubed
- Salt and Pepper, to taste
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, plus extra if needed
- 111 Sweet Italian Sausage, casings removed
- .5.5.5 Onion, medium, diced
- .5.5.5 Red Bell Pepper, thinly, sliced
- 111 Jalapeño, cored and seeded for mild spice, finely chopped
- 4 cloves4 cloves4 cloves Garlic, fresh finely chopped
- 500 ml500 ml500 ml Tomato Passata (uncooked tomato puree)
- 1 tsp1 tsp1 tsp Paprika, smoked Spanish
- 6-86-86-8 Eggs, large
- .25 cup.25 cup.25 cup Parsley, roughly, finely chopped fresh chopped
- 8-108-108-10 Kalamata Olives, pitted and roughly for garnish, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Season the eggplant cubes with a pinch of salt and massage to coat. Place them on a plate lined with paper towel and set aside for 15-30 minutes to drain moisture.
- Preheat a large frying pan over medium-high heat. Add olive oil and heat until shimmering. Add sausage and cook, breaking apart with a wooden spoon or spatula, until golden brown and cooked through. Transfer the sausage to a bowl and set aside.
- Add the onions, bell peppers and jalapeno to the pan. Season with a pinch of salt and cook, stirring, until slightly softened, 6 to 8 minutes. Check the oil level in the pan and, if necessary, add more olive oil so that there is a total of 2 tablespoons. Add the eggplant and cook, stirring, until the eggplant has slightly softened, around 8 minutes. Add the garlic and smoked paprika and cook, stirring to coat, 1 minute.
- Add the passata and return the sausage to the pan and stir to combine. Lower the heat to medium-low and cook, stirring often, until the tomato sauce thickens, around 5 minutes. Add 1/2 cup water and stir through to loosen the sauce. Taste for seasoning and adjust with salt as desired.
- One at a time, use a spoon or spatula to create a small hole in the sauce and crack each egg into the hole youu2019ve created. This will help the egg to cook in the sauce, rather than on top of it. Repeat until all eggs are in the pan.
- Cover the pan with a lid and cook until the whites are firm, but the yolks are still runny, 5 to 6 minutes. Depending on personal preference, cook the eggs more or less.
- Garnish the shakshuka with cilantro and olives and serve immediately.
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Breakfast Coconut Free Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Alcohol Free Whole30| This is our estimate based on online research. | |
| Calories: | 208 |
| Fat: | 12 g |
| Carbohydrates: | 20 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 4 mg |
| Fiber: | 5 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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