Shakshuka is a dish I really, really love. It pretty much hits alllll the mid-week dinner sweet spots: nutritious, check. Quick, check. Minimal washing up, check. It’s also perfect for a weekend brunch, especially when you team it with bacon and warm baguettes like I did with my ‘Hungover Breakfast.’ But, if you’re looking for something different and healthy to rustle-up in the evenings: then this variation of the dish for you.
This is probably as good a time as any to point out how versatile this dish is too: if you don’t like mushrooms, swap them for diced peppers, or leave them out. If you’re not keen on spice, skip the cayenne pepper. If you’re veggie, lose the meat and add more of the stuff you like. If you’re feeling naughty and fancy using all pork sausages then WHY THE HELL NOT! In this version, I use half pork sausage and half chicken sausage. This isn’t because only half of me was feeling healthy that day, honestly… It’s because my boyfriend’s ‘bulking’ and I’m doing exactly the opposite – so sometimes we just have to meet halfway. Using all of either sausage, or a mix of the two doesn’t matter. It still tastes great, so do whatever you fancy.
The possibilities really are endless with this dish. I’d love to see your creations, so make sure you tag me @sophiesscran if you try this one!
This recipe serves 2 hungry people and you should have some leftover for lunch (bonus). It takes about 30 minutes to prep and cook from start to finish. Equipment-wise, all you need is a large, heavy based frying pan and a working grill.
What you need:
- 2 chicken breast sausages, I use these ones from the mighty Muscle Foods
- 2 lean pork sausages
- 1/2 a red onion, finely chopped
- 1 clove garlic, crushed
- 60-70g sliced mushrooms (about a quarter of a punnet)
- 2 heaped tsp coconut oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tin chopped tomatoes
- 2 eggs
- fresh coriander to serve (optional)
What to do:
- First of all fry (in a little coconut oil) or grill the sausages until just cooked through, then slice and set aside.
- If you’re using the same large frying pan, give it a quick wipe with some kitchen paper, then add some more coconut oil and gently fry the onion for 2-3 minutes. Then add the sliced mushrooms and stir-fry until softened.
- Pre-heat the grill to medium (180° C).
- Add the garlic to the pan and stir well, then add the spices. Stir everything really well as the spices release their aromas.
- Add the sliced sausage back to the pan, along with the tin of chopped tomatoes and stir. If the mixture looks a little dry add just a splash of water, and bring to a gentle simmer for 8 minutes or so while the sauce thickens.
- Make some space for the eggs, then crack them on top of the mixture and lightly season to taste. Transfer the pan to the grill and heat at 180° C for 3-4 minutes, checking them regularly to ensure the eggs are cooking gently. Reduce the heat slightly if needed.
- Remove the pan from the grill and top with finely chopped coriander, and if you like it spicier, some hot sauce on the side!