Shakshuka

My version starts with everything I could find in the refrigerator on a hungry weekend morning: a combination of pasta sauces, hot sauce, sausage, olives, parmesan, and tomatoes. But you can substitute a lot of other ingredients, too. Shakshuka, a traditionally Israeli dish, is a brunch meant for sharing on a cozy Sunday. If you try my version, or mix up your own, be sure to show me – you might end up featured in the Yolk Lover’s Guide!

Ingredients:

  • 4 eggs
  • 1 jar of tomato-based pasta sauce
  • A handful of cherry tomatoes
  • 1 sausage (I used one stuffed with asiago cheese and spinach filling)
  • A handful of olives, sliced (I used green, because that’s what I had)
  • 3 tablespoons of hot sauce (adjust based on spiciness preference)
  • 1/2 cup of shredded parmesan or crumbled feta cheese
  • Optional: pita or other bread for dipping

Estim. Prep & Cooking Time: 30 mins.

Steps:

  • Add enough olive oil to a medium-sized pan to coat the bottom of it. Heat on medium low.
  • Once oil is warm, add the pasta sauce. I often make this using whatever sauce I already have, which means the jar is not always full. In that case, I add more olive oil to create more liquid. Stir in your preferred seasoning (I use za’atar and garlic salt) and heat on medium.
  • While the sauce simmers, chop the tomatoes and olives into slices. Slice the sausage at an angle to create larger pieces. Add everything to the sauce, and continue to simmer on medium for about 5 minutes, stirring occasionally.
  • Once the tomatoes, olives and sausage have softened from simmering, crack the eggs into the sauce, a couple inches apart from each other. Add more seasoning on top if desired.
  • At this point, when I made this particular combination, I tasted the sauce and wanted it to be spicier, but I was out of red pepper flakes, so I added a few healthy globs of hot sauce to the mix, tasting as I went. Feel free to do the same or add red pepper to your seasoning for added spice.
  • Sprinkle some cheese into the sauce. I used parmesan because I had it, but feta is ideal.
  • Let the eggs cook for about 10 minutes – until the egg whites have turned fully white, but the yolks are still soft and move slightly when you wiggle the pan. Covering the pan with a lid helps the egg whites cook over faster.
  • Once the eggs are cooked to your liking, let cool, and set out some pita or flat bread for dipping, if desired.
  • Take pictures of your #yolkporn creation, tag me and enjoy!

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