What is shakshuka anyway? And why is everyone talking about it? It is just eggs poached in tomato sauce, versions of which can be found in cultures around the world: North Africa, Italy, Israel, Turkey, and Mexico – and they’re all delicious!
Discover for yourself why this poached egg dish is the current darling of the food world with our shakshuka recipe. Though traditional recipes do not include sausage, we had to add some meat. It’s what we do. 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.
Click for the full recipe. And if you make shakshuka, please share photos with us. We love to see what’s cooking! Tag @dartagnanfoods on Facebook, Twitter or Instagram.