Call it Shakshuka, call it Eggs in Purgatory, or just call it your new favorite breakfast. This one-pan wonder takes the classic concept of eggs poached in a savory tomato sauce and elevates it with spicy Italian sausage and a hint of pesto. It’s a ridiculously flavorful, satisfying, and easy way to transform your morning routine, delivering a restaurant-quality brunch right from your own kitchen in just 30 minutes.
Ingredients
• MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes
• 1 tablespoon (15 ml) avocado oil or olive oil
• ½ small onion (about ¼ cup / 45g), chopped
• 2 cloves garlic, minced
• 1 pound (450g) bulk spicy Italian sausage
• ¾ cup (180g) marinara sauce
• 2 tablespoons (30g) dairy-free pesto
• 6 large eggs
• 3 to 4 fresh basil leaves, torn for garnish
• 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
• Pinch of red pepper flakes, for garnish
Instructions
1. Directions1. Heat the oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion softens and becomes fragrant.
2. Add the spicy Italian sausage to the skillet. Cook for about 5 minutes, breaking it apart with a spatula, until it’s fully browned. Carefully drain off any excess grease.
3. Stir in the marinara sauce and pesto, combining everything well.
4. Using the back of a spoon, create 6 small wells in the sausage and tomato sauce mixture. Gently crack one egg into each well.
5. Reduce the heat to medium-low, cover the skillet, and let the eggs simmer for about 8 minutes, or until the egg whites are set but the yolks remain deliciously runny.
6. Garnish with torn fresh basil, chopped parsley, and a pinch of red pepper flakes before serving immediately.
Nutritional Information
• NutritionPER SERVING:
• CALORIES: 366
• FAT: 28.8g
• PROTEIN: 24.5g
• TOTAL CARBS: 3.3g
• FIBER: 0.6g
• NET CARBS: 2.7g
Pro Tips
• Use a quality store-bought marinara sauce to save time. Look for brands with simple and no added sugar, like Rao’s.
• For a cheesy twist (if not dairy-free), sprinkle with grated Parmesan, Romano, or crumbled feta cheese just before serving.
• For firmer yolks, cover the skillet and cook for an additional 1-2 minutes until they reach your desired doneness.
• Serve with crusty bread or a low-carb alternative to soak up every last bit of the delicious, savory sauce.
FAQ
Q: What can I serve with this Spicy Sausage Shakshuka
A: This dish is perfect with crusty bread or a low-carb alternative to soak up the delicious tomato and sausage sauce. A simple side salad or sliced avocado also pairs wonderfully.
Q: Can I make this recipe with different sausage
A: Absolutely. If you prefer less heat, you can use mild Italian sausage. Chorizo would also be a flavorful alternative. For a non-pork option, try spicy chicken or turkey sausage.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a skillet over low heat until warmed through. Note that the egg yolks will likely cook further upon reheating.
Q: How can I adjust the spice level of this dish
A: You can easily control the heat. For a milder version, use mild Italian sausage and omit the red pepper flakes. For an extra kick, add more red pepper flakes or a dash of your favorite hot sauce.
