Well if you aren’t familiar with Shakshuka
you probably aren’t alone. Maybe some of my Southern friends haven’t been exposed to the word. Simply put, it’s a Middle Eastern Egg dish where the eggs are poached in flavorful tomato sauce. I like to think of Shakshuka as a type of hash. At least it is in my version. Now all my friends down south understand Hash, right? What we are doing here is a robust, tomato-y, luscious egg dish with veggies and meat. Kind of a Hash. And poaching eggs in this beautiful mess couldn’t be easier.
If you have followed any of the writers and bloggers of the Paleo community this is a popular dish in that arena! Why is it so popular?
- IT’S A ONE PAN DISH…HELLO!
- IT’S SUPER FLAVORFUL…VERY IMPORTANT!
- IT’S A GREAT PROTEIN MEAL…I WANT TO BUILD LEAN MUSCLE, HOW ABOUT YOU?
- YOU CAN PACK IT FULL OF VEGGIES…CLEAN OUT THE FRIDGE TIME!
- IF YOU’RE SCARED OF POACHING EGGS, THIS IS THE EASIEST WAY IN THE WORLD!
- AND IT’S KIND OF A SHOWBOAT…IN TEXAN LANGUAGE THAT MEANS IT’S PRETTY AND IT KNOWS IT
So how do we make Shakshuka?
You know I like to keep things fairly simple. Sometimes using some clean convenience items, like store bought marina sauce is the way to go! And that’s exactly what we are doing here.
As always, the meat I have used is pasture raised and mostly organic. Do what you can to source your ingredients locally and label read! Skip anything with added sugar.
- 2 Hot Italian Sausages, sliced
- 1 cup red bell pepper, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cups fresh spinach
- 1/2 jar spicy Marinara Sauce, no sugar added and organic
- 4 eggs, free range pasture raised
- 2 tbsp extra virgin olive oil
How to get it all Shakshuka-d up!
- Heat a cast iron skillet to a medium high heat add the extra virgin olive oil.
- Add the sliced hot Italian Sausage and brown.
- Once the sausage is browned, add the bell pepper and mushrooms, and a pinch of salt and cracked black pepper. Saute until slightly browned. About 3-5 minutes.
- Reduce the heat to a medium low, add the Marinara sauce. Stir to incorporate all of the ingredients.
- Add the 2 cups of spinach and toss gently with the sauce, sausage and vegetables to wilt the spinach. Taste and adjust salt if necessary.
- Make a slight indention in 4 place in the pan ingredients with the bottom of a large spoon. Doing this creates a place to cradle the eggs when you crack them into the pan.
- Crack your eggs into the pan in the “cradles” and cover with a lid. Let the eggs poach for about 3-5 minutes. Take the lid off and check the eggs. If the whites are opaque and then your done. Spoon out onto a plate and serve with a Leafy Green Salad or Roasted Potato Salad.