Shakshuka w/Italian Chicken Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Extra Virgin Olive Oil 1 package mild or sweet Italian-style chicken sausage1 tbsp dried minced onion or 1/2 large onion minced 3 large Carrots, julienned3 clove Garlic, diced1 can (28 oz) Crushed Tomatoes 2 tsp Sweet Smoked Paprika 1 tsp ground cumin 1 tsp ground coriander .25 tsp ground cayenne pepper OR 1/2 tsp crushed chili flakes 8 large Egg, fresh, whole, raw 1/2 cup Feta Cheese, crumbled
Preheat the oven to 375 degrees. Place a 12 inch oven-safe skillet (I use cast iron) over medium-high heat. Get the pan hot, then add the oil and sausage. Break up the sausage into small pieces in the pan and cook until it begins to crisp.
Add the onion and carrots and saute about five minutes or until carrot begins to get tender.
Add the garlic and cook about two more minutes.
Add the tomatoes (do not drain!), paprika, cumin, coriander, chili flakes or red pepper, and season with salt and pepper. Stir well, then lower the heat and let it simmer about 10-15 minutes or until it's slightly thickened.
Use a large spoon to make eight small wells* in the sauce and crack an egg into each one.
Transfer the skillet to the oven and let it cook 7-10 minutes or until the eggs are just cooked. You want the white cooked but the yolk runny. Remove from the oven and garnish with cheese.
To serve, use a large serving spoon to scoop out one egg and the sauce under it for each plate. This is very tasty with some toasted Jewish rye bread (not included in nutrition calculations).
* You can use more or fewer eggs in your dish depending on how many people you are serving. If you use a smaller skillet you might not have enough room for eight. I make mine with six eggs, but always have enough tomato sauce left over for two more servings. On day two I like to heat up the remaining tomato sauce with two new eggs and bake it again. It always comes out great!
If you want to go meatless, replace the sausage with some beefy mushrooms, such as cremini, and add additional veggies--I recommend eggplant.
Serving Size: Makes eight servings of about 3/4 cup tomato sauce and one egg
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.
Add the onion and carrots and saute about five minutes or until carrot begins to get tender.
Add the garlic and cook about two more minutes.
Add the tomatoes (do not drain!), paprika, cumin, coriander, chili flakes or red pepper, and season with salt and pepper. Stir well, then lower the heat and let it simmer about 10-15 minutes or until it's slightly thickened.
Use a large spoon to make eight small wells* in the sauce and crack an egg into each one.
Transfer the skillet to the oven and let it cook 7-10 minutes or until the eggs are just cooked. You want the white cooked but the yolk runny. Remove from the oven and garnish with cheese.
To serve, use a large serving spoon to scoop out one egg and the sauce under it for each plate. This is very tasty with some toasted Jewish rye bread (not included in nutrition calculations).
* You can use more or fewer eggs in your dish depending on how many people you are serving. If you use a smaller skillet you might not have enough room for eight. I make mine with six eggs, but always have enough tomato sauce left over for two more servings. On day two I like to heat up the remaining tomato sauce with two new eggs and bake it again. It always comes out great!
If you want to go meatless, replace the sausage with some beefy mushrooms, such as cremini, and add additional veggies--I recommend eggplant.
Serving Size: Makes eight servings of about 3/4 cup tomato sauce and one egg
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.
Nutritional Info Amount Per Serving
- Calories: 243.2
- Total Fat: 14.2 g
- Cholesterol: 236.1 mg
- Sodium: 669.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.7 g
- Protein: 18.8 g