Shakshuka Sausage Skillet with Jammy Eggs & Herbs

Serves: 2–3
Total Time: 30 minutes

Ingredients

• ~¾ lb Shakshuka sausage (casings removed)

• 1 tbsp olive oil

• ½ yellow onion, thinly sliced

• 1 small red bell pepper, diced (optional)

• 1 cup crushed tomatoes or strained tomato puree

• ½ tsp cumin

• ¼ tsp smoked paprika

• Salt & pepper to taste

• 2–3 eggs

• Fresh parsley or cilantro, chopped

• Optional: feta, chili oil, or harissa for topping

• Warm crusty bread or pita, for serving

Instructions

1. Brown the sausage:
Heat olive oil in a skillet over medium heat. Add sausage and break it up with a spatula. Cook until browned and slightly crispy at the edges, about 6–8 minutes. Transfer sausage to a plate, leaving some fat behind.

2. Build the sauce:
In the same pan, sauté onion (and bell pepper if using) for 3–4 minutes until soft. Add crushed tomatoes, cumin, paprika, salt, and pepper. Simmer 5–7 minutes until slightly thickened.

3. Bring it all together:
Return sausage to the skillet and stir to combine. Make 2–3 wells in the sauce and crack an egg into each. Cover and cook until whites are set but yolks are still jammy, about 4–6 minutes.

4. Serve:
Top with fresh herbs, a crumble of feta, or a drizzle of chili oil. Scoop with warm bread and eat straight from the skillet.