What is shakshuka anyway? And why is everyone talking about it? This delicious recipe is simply eggs poached in tomato sauce, versions of which can be found in cultures around the world: North Africa, Italy, Israel, Turkey, and Mexico. Read on to see why this poached egg dish is the current darling of the food world.
Though traditional recipes do not include sausage, our shakshuka recipe has some. Our andouille sausage adds richness and spice, but you could swap in lamb merguez for a more North African flavor. Cook the sausages first, and drain off any excess fat.
This hearty dish is great for breakfast, lunch, or dinner; serve it family-style, or individually in 6” skillets, if you’ve got them. And if you want to do brunch Middle Eastern style, serve hummus and/or baba ganoush on the side. A shepherd’s salad with feta cheese, olives and pickled turnips, and a dollop of labneh (thick yogurt) make great accompaniments. And of course, you should have freshly warmed – not toasted – pita bread kept soft enough to scoop up all the tomato sauce and dips. But your favorite bread will also serve nicely.
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