Spicy sausage shakshuka (eggs in purgatory) is a one-pan brunch that leans on browned spicy Italian sausage, marinara, and a swirl of dairy-free pesto. Six eggs nestle into the sauce and steam until the whites set while the yolks stay gloriously runny.
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 / 0.5 fl oz) avocado oil or olive oil
• ½ small onion (about ¼ cup / 45g / 1.59 oz), chopped
• 2 cloves garlic, minced
• 1 pound (450g / 15.9 oz) bulk spicy Italian sausage
• ¾ cup (180g / 6.3 oz) marinara sauce
• 2 tablespoons (30g / 1.06 oz) dairy-free pesto
• 6 large eggs
• 3 to 4 fresh basil leaves, torn for garnish
• 1 tablespoon (15 ml / 0.5 fl oz) 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 (0.12 oz)
• FIBER: 0.6g
• NET CARBS: 2.7g (0.1 oz)
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.
Pro Tips
- Brown the sausage fully and drain the excess grease before stirring in the marinara and pesto — a greasy base keeps the sauce from clinging to the eggs.
- Use a quality no-sugar-added marinara like Rao's; with only 3/4 cup in the pan, every bit of that tomato flavor shows through.
- Make six wells in the sauce with the back of a spoon before cracking in the eggs so each one keeps its shape instead of spreading across the skillet.
- Cover the skillet for the last stretch of cooking; add an extra 1-2 minutes with the lid on if you prefer firmer yolks.
- Garnish with torn basil, parsley, and red pepper flakes right at the end — or add grated Parmesan, Romano, or crumbled feta if you eat dairy.
Frequently Asked Questions
Can I make shakshuka ahead of time?
You can brown the sausage with the onion and garlic and stir in the marinara and pesto a day ahead, then reheat the sauce and crack in the eggs just before serving so the yolks stay runny.
How do I store and reheat leftovers?
Refrigerate the skillet mixture in a sealed container for up to 3 days and rewarm it gently in a covered skillet. The eggs are best fresh, so cook new ones when you reheat the sauce.
Is this dish keto-friendly?
Yes — each serving has just 3.3g total carbs and 2.7g net carbs, with 24.5g protein and 28.8g fat from the spicy Italian sausage and eggs.
Can I make this vegetarian or change the sausage?
Mild Italian sausage works if you want less heat — the shakshuka keeps the same method and macros. For a vegetarian pan, swap the sausage for sliced mushrooms and zucchini browned in the same spices.
Recipe card below.
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Spicy Sausage Shakshuka (Eggs in Purgatory)
Ingredients
Method
- 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.
- 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.
- Stir in the marinara sauce and pesto, combining everything well.
- Using the back of a spoon, create 6 small wells in the sausage and tomato sauce mixture. Gently crack one egg into each well.
- 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.
- Garnish with torn fresh basil, chopped parsley, and a pinch of red pepper flakes before serving immediately.
