Shakshuka origin comes from North Africa and is known as an Israel specialty breakfast food. Shakshuka –– meaning “mixed up” or“shaken up” is translated from North African languages.  This spicy egg dish provides a wonderful weekend brunch alternative and is the cousin to the Italian favorite “eggs in purgatory”. Serve with Italian or French bread. Another alternative is pita or challah on the side.  It’s a one-skillet recipe, however, it can be baked and served in individual ramekins.  

An overview my fusion recipe is stovetop-prepared oven-poached eggs in a tomato-based hot Italian sausage sauce. It incorporates a unique mix of spices such as garlic, cumin, paprika and cayenne.

I have parted form the traditional recipe with the addition of hot Italian sausage to add body, and feta cheese to add creamy texture.

1. Pre-heat oven to 375 degrees.

2. In an oven-compatible large skillet heat olive oil over medium heat. (Such as a 12-inch cast-iron skillet or Dutch oven)

3. Add crumbled sausage and brown, draining any excess fat/oils.  

4. Add onion, garlic, and bell pepper. Cook until soft and tender, about 15 minutes.

5. Fold in cumin, paprika and cayenne to taste.

6. Add in tomatoes, salt, and pepper to taste.

7. Simmer until mixture has thickened (about 10-15 minutes)

NOTE: Be sure the mixture has thickened, If speed is required use tomato paste to accelerate the thickening process.

8. Finally, fold in crumbled feta cheese. Simmer another 5 minutes, then remove skillet from heat.

9. In the tomato sausage mixture, form poaching wells for the yoke. Nestle the eggs without breaking the yolk, equidistant apart (about ¾ inch). Use the spatula to softly break the egg whites without breaking the yoke. This allows the egg white to cook evenly. Do not over-crowd the eggs.

10. Season the eggs with salt and pepper.

11. Bake at 375 degrees 8 to 1 2minutes or until eggs are firm.

NOTE: Eggs continue to cook from the residual heat of the mixture. Adjust the timing depending on how you like the eggs. Do not let them over cook. When the egg whites  are opaque it is the optimal time to remove them if you like them poached. If you do not like the eggs soft, continue to bake until your desired texture. Alternatively, use a firmly lidded skillet to poach the eggs.

12. Remove from oven and garnish with cilantro or parsley.

13. Serve with your favorite hot sauce for those who like an extra kick.

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