Shakshouka has long been a staple in Middle Eastern and North African kitchens—eggs poached in a vibrant, spiced tomato sauce. But add sausage to the mix, and you’ve got a game-changer: a protein-packed, smoky, and deeply satisfying one-pan meal. Whether you’re making brunch for a crowd or a quick weeknight dinner, Sausage Shakshouka is a surefire winner.
️ Ingredients
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
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2 tbsp olive oil
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1 onion, finely chopped
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1 red bell pepper, sliced
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2 garlic cloves, minced
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2–3 spicy or smoked sausages (like merguez, chorizo, or Italian), sliced
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1 tsp ground cumin
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1 tsp paprika
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1/2 tsp chili flakes (optional)
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1 can (400g) diced tomatoes
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4 large eggs
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Salt and pepper, to taste
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Fresh parsley or cilantro, chopped (for garnish)
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Crusty bread or pita, for serving
Directions
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Cook the sausage: In a large skillet or cast iron pan, heat olive oil over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.
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Sauté the aromatics: In the same pan, add onion and bell pepper. Sauté until soft (about 6–8 minutes), then add garlic, cumin, paprika, and chili flakes. Cook for another 1–2 minutes until fragrant.
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Make the sauce: Stir in the diced tomatoes. Let simmer for 10 minutes to thicken slightly. Season with salt and pepper.
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Add the sausage back: Return the cooked sausage to the pan, mixing well into the sauce.
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Poach the eggs: Make 4 small wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes, or until the egg whites are set and yolks are still runny (or to your liking).
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Garnish and serve: Sprinkle with fresh herbs and serve hot with bread for dipping.
Tips & Tricks
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Use quality sausage: The flavor of the sausage drives this dish. Try Merguez for a spicy North African flair, or smoky chorizo for bold flavor.
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Go green: Add chopped spinach or kale into the sauce for extra nutrients.
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Control the heat: Use mild sausage and skip chili flakes if serving to kids or spice-sensitive guests.
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Make it dairy-rich: Crumble feta or goat cheese on top before adding the eggs for a creamy, salty punch.
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Prep ahead: The sauce (without eggs) keeps well in the fridge for up to 3 days. Just reheat and add eggs when ready to serve.
Related Recipes and Resources (Backlinks)
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Classic Shakshouka Recipe – Get back to basics with the traditional version.
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How to Make the Perfect Poached Egg – Master egg poaching for any dish.
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10 One-Pan Meals That Make Life Easier – Explore more one-skillet wonders.
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Middle Eastern Spice Guide – Understand the spices behind shakshouka.
Final Thoughts
Sausage Shakshouka brings a meaty, smoky twist to a beloved vegetarian classic, making it the perfect dish for brunch, dinner, or a hangover cure. It’s comforting, bold in flavor, and easily customizable. Whether you’re a shakshouka purist or an adventurous eater, this version deserves a spot in your rotation.
