German Potato Salad
May 1, 2020
Sweet Potato Shepherd’s Pie
May 17, 2020
What amazingly declious dish takes under 30 minutes to make, tastes like you spent all day (or carried out..), and is also gluten free/keto friendly/calorie smart? Yeah, my smoky, sausagey, complex shakshuka. Let’s do this.
Sausage Shakshuka
Servings 4 servings
Ingredients
- 1 pound italian sausage I used Johnsonville Turkey Italian Sausage
- 1 Onion
- 1 large jalapeno pepper
- 2 cloves garlic
- 1 teaspoon cumin
- 2 teaspoon sweet smoked paprika
- 1 chipotle
- 1 tablespoon adobo sauce
- 1 tablespoon honey a fat drizzle, do not measure this, and is optional for those keto inclined
- 28 ounces diced fire-roasted tomatoes thats 2 cans
- 14 ounces crushed tomato thats 1 cans
- 1/2 cup feta optional
- 4 eggs
- 1/3 cup chopped cilantro or scallions
Instructions
- Preheat oven to 375 deg F.
- Place cast iron skillet on medium heat. Brown sausage in pan until, you know, brown, 8-10 minutes.
- As meat cooks, chop onion and dice garlic/chipotle/jalapeno (take the seeds out unless you like to live dangerously). Also chop herbs for later garnish.
- Once meat is browned, add in onion, cumin and paprika, cook for one minute. Add in garlic/chipotle/jalapeno and cook for another minute.
- Stir in all of the tomatoes, along with the honey and bring to a simmer. Once simmering, make 4 wells in the sauce for the eggs, gently crack the eggs in each well, and bake for 8 minutes covered until poached.*
- Serve Shakshuka warm, topped with the feta and cilantro and paired with some pita, if that's your kind of thing.
Notes
*Listen, I get poached eggs aren't the most appealing for several reasons. I would suggest making these Perfect Fried Eggs instead.
PSA: I am a #brandpartner with Johnsonville, and I do occasionally receive some swag for being so.
