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Turkey Sausage Shakshuka

Ready in 70 minutes
Prep 15 minutes
Cook 55 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 454 g Ontario turkey sausage, casings removed and crumbled
  • 15 ml vegetable oil
  • 1 onion, sliced
  • 1 each yellow and red bell pepper, cut into strips
  • 30 ml chopped fresh thyme leaves
  • 30 ml chopped fresh parsley
  • 1 28 oz can whole tomatoes
  • 2 bay leaf
  • 2 ml saffron threads
  • pinch cayenne pepper
  • pinch salt and pepper
  • 4 eggs
  • 60 ml cilantro, roughly torn
This traditional Israeli dish is perfect for sharing at any mealtime.

Instructions

Step 1:
In a large deep skillet, brown the turkey sausage over medium-high heat until golden and cooked through, breaking up the pieces with the back of a wooden spoon. Remove from the pan and set aside.

Step 2:
In the same skillet, heat the oil over medium-high heat. Sauté the onion, peppers, thyme, and parsley, cooking for 5-10 minutes or until softened and golden.

Step 3:
Add the tomatoes and their juices, breaking them up with a spoon. Stir in the bay leaves, saffron, cayenne, salt, and pepper. Reduce the heat to low, cover, and cook for 15 minutes. Discard the bay leaves and return the sausage to the pan.

Step 4:
Make 4 spaces in the hot pepper and sausage mixture and carefully crack an egg into each one. Cook over very low heat for 10 minutes, or until the eggs are just set but the yolks remain runny.

Step 5:
Sprinkle with cilantro, salt, and pepper. Serve immediately.

Tips
  • How should I serve this?
Nutritional Facts
  • Amount Per Serving
    367 Calories
  • Fat
    18 g
  • Sodium
    1098 mg
  • Carbohydrates
    20 g
  • Fibre
    4 g
  • Protein
    31 g

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