Eggs In Tomato Sauce With Sausage Recipe, Its Ingredients, Instructions

Shakshuka, or menemen as it is also known in Turkey, is a dish made of poached eggs in a hearty, spicily-flavored tomato sauce.

I decided to use a recipe that was provided to me by a reader in Morocco (thank you, Haytam), out of all the recipes available from around the world, from Tunisia to Israel.

I mean, I was already hungry at midnight from the photographs! I coupled it with a simple handmade flatbread that was amazing to absorb up all that Eggs In Tomato Sauce With Sausage because I was feeling particularly productive.

But if you exclude the bread, you can prepare a fantastic low-carb lunch in about 30 minutes. But as usual, I defied the Shakshuka convention and prepared this dish with ground pork.

Being of Spanish descent, I combined the two and discovered happiness because waking up to eggs and sausage in a hot tomato sauce is amazing. or brunch, lunch, etc., or a meal, like we did.

Shakshuka, or eggs in tomato sauce, combine a rich tomato sauce with a thick, runny yolk. Good, spicy comfort meal like this.

Start by cooking the onion and garlic until aromatic. This dish is quite simple to make. Fry the sausage in the addition till golden.

Add your seasonings along with the peeled and chopped whole tomatoes next.

I walked off and cooked my flatbread, which I will post in the coming days, while my tomatoes simmered for 15 minutes into a thick and rich hot sauce. Thank you very much.

When the sauce is prepared, form a few little divots where the eggs will sit, cook, and be combined with the amazing sauce.

No need to turn on the oven; just cover it with a lid and simmer the eggs until they are done to your preference. Our favorite is runny. Imagine a rich tomato sauce mixed with a thick, runny yolk. Oh, this was really tasty cuisine.

Just don’t forget to set out some extra water.

And get ready to travel to the Middle East and North Africa.

I also have a fantastic Huevos Rancheros Tortizza (where tortilla meets pizza) and low-carb hashbrown egg cups if you want to try out more baked egg dishes.

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 large cloves of garlic, crushed
• 1 red or green bell pepper (capsicum), deseeded and diced
• 250 g | 9 oz lean sausages of your choice, casings removed (or ground sausage meat)*
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3/4-1 teaspoon chili powder (mild – adjust to your taste)
• Pinch of Cayenne (optional)
• 2 x 400 g | 14 oz tins whole peeled tomatoes, roughly chopped
• 2 tablespoons tomato paste
• salt to taste
• 6 large eggs
• 1/4 cup chopped flat leaf parsley or cilantro/coriander leaves, to serve
• Flatbread bread, to serve

INSTRUCTIONS

1. Over medium heat, add oil to a sizable nonstick skillet or pan. Add the onion and toss it occasionally until it becomes soft and translucent. When the garlic is soft and fragrant, add it along with the bell pepper, ground sausage, cumin, paprika, and chili.
2. To the pan with the tomato paste, add the tomatoes and their juice. Turn down the heat to low and simmer the mixture for a little while, stirring occasionally (about 10-15 minutes). To taste, add salt to the dish.
3. Use a spoon to evenly spread small divots into the sauce, then crack each egg into each one. Cook eggs until they are just set while a lid is on the pan (it takes about 5 minutes). Be careful not to disturb the yolk when you use a spoon to baste the tomato sauce onto the egg whites. Shakshuka is best served with flatbread for dipping and parsley (or cilantro) for garnish.

NOTES

*You can also use beef or turkey in place of the basic, lean chicken sausages I used in this recipe.

NUTRITION

203kcal of calories, 8.4g of carbohydrates, 14.8g of protein, 11.3g of fat, and 3.2g of fiber.