Shakshuka with Italian Herb Chicken Sausage

Name: Shakshuka with Italian Herb Chicken Sausage
Prep time: 15
Cook time: 20
Total time: 35
Yield: 1
Ingredients: package The Sausage Project Italian Herb Chicken Sausage, cut into ½-inch coins; fresh tomatoes, diced; 14-ounce can crushed tomatoes; extra-virgin olive oil; small yellow onion, ½-inch dice; cloves garlic, minced; smoked paprika; ground cumin; kosher salt; ground black pepper; large eggs; crumbled feta cheese, for garnish (optional); chopped parsley; toasted crusty bread, for serving

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Breakfast

Italian Herb

Mediterranean

If we learned anything from our adventures in quiche, it’s that some of the most impressive brunch dishes are way easier than they look. Shakshuka is one of them—a Mediterranean classic that lands on the table like a mic drop, all bubbling sauce and perfectly set eggs, but comes together with surprisingly little effort.

This one-skillet shakshuka, with roots in the Middle East and North Africa, hits all the hallmarks of the original. Tangy tomatoes form the base of a smoky, spiced sauce, thick enough to cradle eggs as they gently cook. To take it a step further, we added Italian Herb Chicken Sausage, bringing a savory boost of flavor with hints of garlic, herbs, and a subtle Calabrian pepper kick.

It’s fast, flavorful, and just impressive enough to feel like more work than it is.

Chef’s tip: The tomato and sausage base can be made ahead and reheated, then finish by adding the eggs just before serving.

See Recipe

SERVING MULTIPLIER:

Ingredients

1 package The Sausage Project Italian Herb Chicken Sausage, cut into ½-inch coins

2 cups fresh tomatoes, diced

1 14-ounce can crushed tomatoes

3 tablespoons extra-virgin olive oil

1 small yellow onion, ½-inch dice

3 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon ground black pepper

5 large eggs

½ cup crumbled feta cheese, for garnish (optional)

2 tablespoons chopped parsley

toasted crusty bread, for serving

Instructions

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook for about 3 minutes per side, until lightly browned.

In the same skillet, add the onion and cook for 3–4 minutes, stirring often, until soft. Next, stir in the garlic and cook for about 30 seconds. Once the garlic is fragrant, add the fresh tomatoes and cook for about 2 minutes, until they begin to release their juices.

Add the crushed tomatoes, smoked paprika, cumin, salt, and black pepper and stir to combine. Let the sauce simmer for about 10 minutes, until slightly thickened, then reduce the heat to low.

Use the back of a spoon to make 5 small wells in the sauce, then crack an egg into each well. Cover and cook for about 2 minutes, until the egg whites are set but the yolks are still soft.

Remove from the heat and garnish with feta and parsley. Serve directly from the skillet with toasted crusty bread.