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Spicy Sausage Shakshuka (Eggs in Purgatory) – vegetarian recipe
Stav Kogan

Spicy Sausage Shakshuka (Eggs in Purgatory)

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 366
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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.

Method
 

  1. Directions1.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion softens and becomes fragrant.
  4. Add the spicy Italian sausage to the skillet.
  5. Cook for about 5 minutes, breaking it apart with a spatula, until it's fully browned. Carefully drain off any excess grease.
  6. Stir in the marinara sauce and pesto, combining everything well.
  7. Using the back of a spoon, create 6 small wells in the sausage and tomato sauce mixture. Gently crack one egg into each well.
  8. 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.
  9. Garnish with torn fresh basil, chopped parsley, and a pinch of red pepper flakes before serving immediately.

Nutrition

Calories: 366kcalCarbohydrates: 3.3gProtein: 24.5gFat: 28.8g

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