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5 from 6 votes

Sausage Shakshuka

Shakshuka needs sausage.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Jim


  • 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


  • 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.


*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.


Serving: 4People | Calories: 567kcal